摘要
用添加葡萄糖氧化酶复合改良剂的小麦粉进行馒头、面条及面包的烘焙实验。通过评价面制品的蒸煮或烘焙品质, 研究复合改良剂对食用品质和加工性能的影响。实验的结论验证了文献[8]中葡萄糖氧化酶复合改良剂对面团流变学特性的影响,进而验证了品质较低的面粉经葡萄糖氧化酶复合改良剂改良后,可显著改善其烘焙品质,适宜制作馒头、面条及面包。本文旨在为安全、天然、健康的葡萄糖氧化酶复合改良剂的推广使用提供必要的理论指导。
The effects of compound flour conditioner on edible quality and processing characteristics were investigated by evaluating baking quality. The conclusions were consistent with effects (which come from references [8]) of compound flour conditioner on dough Theological properties. It proves that compound flour conditioner could improve baking quality of poor quality wheat flour and the flour with conditioner is suited to make steamed-bread, noodle and bread. The paper is aimed at offering an necessary guide for extending a compound flour conditioner with glucose oxidase which is native, safe and efficient.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期64-67,共4页
Science and Technology of Food Industry
基金
黑龙江省自然科学基金项目
关键词
葡萄糖氧化酶
复合改良剂
烘焙品质
食用品质
加工性能
glucose oxidase
compound flour conditioner
baking quality
edible quality
processing characteristics
