摘要
在韧性饼干的生产过程中添加中性蛋白酶,在相同的配方和工艺、不同储藏温度条件下比较中性蛋白酶的添加量对饼干自然破碎率的影响,确定了适宜的中性蛋白酶添加量范围。
Neutrase was added during production of hard biscuit,and with the same formula and technolog y,the effect of the Neutrase dosag e on the natural fracture ratio of biscuit under different storag e temperatures was compared,and the optimal Neutrase dosag e was determined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第3期19-21,共3页
Science and Technology of Food Industry
