摘要
本文浅析了淀粉酶、蛋白酶、脂肪酶、葡糖糖氧化酶、植酸酶、木聚糖酶和谷氨酰胺转氨酶等酶制剂在面包产品生产中的应用,探究了其促进面团发酵,改善面团延伸性、稳定性,增强面筋结构,增大产品体积以及提高产品风味和营养价值等方面的原理,旨在为应用酶制剂提高烘焙产品品质、优化生产工艺以及延长产品货架期提供有益参考。
This paper analyzes the application of amylase,protease,lipase,glucose oxidase,phytase,xylanase,glutamine transaminase and other enzyme preparations in the production of baking products,and explores the principles of promoting dough fermentation,improving dough extensibility,stability,strengthening gluten structure,increasing product volume and improving product flavor and nutritional value.The purpose of this paper is to provide useful reference for the application of enzyme preparation to improve the quality of baking products,optimize the production process and extend the shelf life of products.
作者
王志煌
郑春椋
黄静娥
陈宝国
Wang Zhihuang;Zheng Chunliang;Huang Jing’e;Chen Baoguo(Food R&D Department,Dali Food Group Co.,Ltd.,Quanzhou 362100,China)
出处
《现代食品》
2020年第20期33-40,共8页
Modern Food
基金
达利食品集团新品研究开发项目“面包及糕点产品酸价变化的影响因素及其控制方法研究”(编号:RD19S01)。
关键词
烘焙产品
酶制剂
品质
货架期
前景展望
Bakery products
Enzyme preparation
Quality
Shelf life
Prospect
