摘要
本文主要通过布拉班德粉质、拉伸实验研究了向不同筋力的小麦粉中添加一定量的葡萄糖氧化酶后,对面团流变学特性所产生的影响,得出结论:葡萄糖氧化酶对筋力不同的小麦粉的品质改良作用是有差异的,筋力越强,效果越好。
Researches into the influence of glu zyme added to wheat flours of differe nt strength upon the rheological behaviour of dough was made with Brabender farinographs and extensographs.It showed that:gluzymes improvement actions on wheat flours of different strength are diffenent.The higher the strength the better the effect.
出处
《粮油食品科技》
2002年第1期19-20,共2页
Science and Technology of Cereals,Oils and Foods
