摘要
就三种来源的α-淀粉酶对面包品质及贮存性的影响作了研究，由面包比容、评分及压缩值结果，得到最佳酶为细菌α-淀粉酶（0.6mg／kg面粉），其次是麦芽汁（15ml／kg），真菌的两种α-淀粉酶效果一般。
Three kinds of α-Amylase from bacterium, malted barley and fungi(A1000, S100) were studied on the effects on bread properties and anti-staling. From the results of specific volume, scores and compression values, the optimum α-Amylase was bacterial at level 0. 6mg/kg flour, followed by malted barley juice(15ml/kg), the effects of fungal α-Amylase wasn' t significant.
出处
《西部粮油科技》
1998年第5期49-52,共4页
China Western Cereals & Oils Technology
关键词
面包
淀粉酶
麦芽汁
真菌
比容
品质
贮存性
Bread
α-Amylase
Bacterium
Malted barley juice
Fungi
Specific volume
Staling
