摘要
酶制剂来源于天然的动植物及微生物,具有天然、安全、高效等优点,可通过柔和的生化反应促进面粉中成分的变化和组织结构变化,改善面团的结构特征,提高面制食品的品质。介绍了酶制剂的概念、种类及来源,综述了酶制剂在面制品中的作用机理和对面制品品质的影响,分析了酶制剂在应用中存在的问题,并提出了建议。
Enzymes which are derived from natural plants, animals and microorganisms are natural, safe and efficient. Enzymes can improve the quality of flour products by promoting biochemical reactions of diferrent in-gredients of wheat flour. This paper introduces the concept, types and sources of enzymes using in wheat flour.The acting mechanism of enzyme and their influence on the quality of wheat foods were reviewed. At the end,the existing problems on enzymes applicationto improve quality are ananlyzed, some suggestions are put forward.
出处
《粮食加工》
2015年第5期15-19,共5页
Grain Processing
基金
河北省科技支撑计划项目(14227121D)
关键词
酶制剂
小麦粉
面制食品
品质改良
enzymes
wheat flour
wheat foods
quality improvement
