摘要
论述了在面包、饼干、馒头、面条和其它面制食品加工过程中常用的生物酶,讨论了生物酶在面制食品改良中的作用机理和应用效果。
This paper reviewed the enzymes used to process the wheat flour foods such as bread, biscuit, steamed bread, noodles and others. Reaction mechanisms and application effects of the enzymes which were used to improve wheat flour foods were discussed,
出处
《食品研究与开发》
CAS
北大核心
2007年第11期178-181,共4页
Food Research and Development
关键词
面制食品
生物酶
作用机理
应用效果
wheat flour food
enzyme
mechanism
application effect
