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 the and resistensce significantly through oxidizing -SH into -S-S-. Volume and quality of bread increase after treated with gluzyme and xylase, a-fungamyl and VC combination. Gluzyme is one of promsing alternatives for bromate.
出处
《中国食品添加剂》
CAS
2000年第2期9-11,共3页
China Food Additives
