-淀粉酶和葡萄糖氧化酶作为小麦面包的改良剂

2011 Fourth International Conference on Information and Computing Pub Date : 2011-04-25 DOI:10.1109/ICIC.2011.1

Jie Zeng, H. Gao, Guanglei Li, Xin-hong Liang

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引用次数: 1

摘要

采用快速粘度分析和差示扫描量热法研究了-淀粉酶和葡萄糖氧化酶作为面包改良剂对面包质构和热性能的影响。结果表明:α -淀粉酶和葡萄糖氧化酶能改善面包的比容和面包屑孔隙率，延缓面包变质，提高面粉乙醇指数。因此，α -淀粉酶和葡萄糖氧化酶可作为烘焙食品的质地调节剂。

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alpha-amylase and Glucose Oxidase as Promising Improvers for Wheat Bread

The effects of alpha-amylase and glucose oxidase as bread improvers on the textural and thermal properties of bread were evaluated by the rapid viscosity analysis and differential scanning calorimetry. It was found that alpha-amylase and glucose oxidase could improve the specific volume and crumb porosity, retard the bread staling and increase the flour ethanol index. Therefore, alpha-amylase and glucose oxidase could be considered as the potential texture modifier for baked food.

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2011 Fourth International Conference on Information and Computing

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