摘要
葡萄糖氧化酶具有显著改善面团强度和弹性、提高面包质量的作用。它与其它酶制剂和Vc之间具有协同效应,用于烘焙面包,能获得理想的烘焙效果,同时,葡萄糖氧化酶凭借其天然的优良特性,可作为溴酸钾的一个较为理想的取代物。
Gluzyme, a glucose oxidase, can improve dough stability time and resistence signifi cantly through oxidasing SH into-S-S- .Volume and quality of bread increase after treated with. Gluzyme and xylase, a-fungampl and Vc combination. Gluzyme is one of promising alternatives for bromace.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第4期55-56,共2页
Food Science