The effects of pentosanase(pentopan),Glucose oxidase (GOX)and lipoxygenase (enzyme -active soybean flour,SF)on the characteristics of bread made from common and patent flour were studied. The bread quality was markedly improved with these enzymes.
英
美
- 研究了戊聚糖酶(Pentopan)、葡萄糖氧化酶(GOX)以及脂肪氧合酶(活性大豆粉,SF)對普通粉和專(zhuān)用粉面包品質(zhì)的影響,這些酶均可使面包品質(zhì)有明顯改善。
