酶制剂对全麦面包品质作用分析

陆云军 陆利霞 姚丽丽 林丽军 熊晓辉

陆云军, 陆利霞, 姚丽丽, 林丽军, 熊晓辉. 酶制剂对全麦面包品质作用分析[J]. 食品工业科技, 2021, 42(1): 363-367,372. doi: 10.13386/j.issn1002-0306.2019120153
引用本文: 陆云军, 陆利霞, 姚丽丽, 林丽军, 熊晓辉. 酶制剂对全麦面包品质作用分析[J]. 食品工业科技, 2021, 42(1): 363-367,372. doi: 10.13386/j.issn1002-0306.2019120153
LU Yun-jun, LU Li-xia, YAO Li-li, LIN Li-jun, XIONG Xiao-hui. Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread[J]. Science and Technology of Food Industry, 2021, 42(1): 363-367,372. doi: 10.13386/j.issn1002-0306.2019120153
Citation: LU Yun-jun, LU Li-xia, YAO Li-li, LIN Li-jun, XIONG Xiao-hui. Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread[J]. Science and Technology of Food Industry, 2021, 42(1): 363-367,372. doi: 10.13386/j.issn1002-0306.2019120153

酶制剂对全麦面包品质作用分析

doi: 10.13386/j.issn1002-0306.2019120153
基金项目: 

江苏省科技计划(省重点社会发展)课题(BE2016803)。

详细信息
    作者简介:

    陆云军(1995-),男,硕士研究生,研究方向:食品科学,E-mail:1148142909@qq.com。

    通讯作者:

    陆利霞(1972-),女,博士,副教授,研究方向:食品生物技术,E-mail:llxhn66@126.com。

  • 中图分类号: TS201.1

Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread

  • 摘要: 全麦面包富含各类有益于人体健康的营养物质,但其消费量却远低于白面包,其原因主要在于全麦面包质地坚韧且感官品质不佳,因此需要对全麦面包的品质进行改良。添加酶制剂是全麦面包品质优化措施之一。本文阐述了木聚糖酶、α-淀粉酶、植酸酶、淀粉葡萄糖苷酶、葡萄糖氧化酶及脂肪酶单独作用时对全麦面包的比容、质构及老化方面的影响及作用机制,并介绍了复合酶制剂应用于改良全麦面包的研究成果。通过多种酶制剂的复配,可以更全面地改善全麦面包的品质,避开了单一酶制剂对全麦面包品质改良的局限性。
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  • 收稿日期:  2019-12-13

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