摘要
本文通过研究馒头在贮存过程中理化特性的变化,经过数学软件的分析处理,设计出酶制剂复配的最佳配方,并且品尝评分变化量与3种酶呈显著二次方程关系;硬化速率与3种酶呈显著线性关系;弹性变化与3种酶也呈显著线性关系;评分与3种酶呈显著交互关系。
By determining the change of physicochemical characteristics for Chinese steamed bread during storage,and analyzing the results of single factor experiments and Response Surface CCD experiments with five kinds of enzymes,the optimum formulation for the best antistaling was established as fungamyl 11.52×10^(-4)%,novamyl 8.05×10^(-4)%,'27007'28.6×10^(-4)%.
出处
《粮油食品科技》
2004年第1期4-7,共4页
Science and Technology of Cereals,Oils and Foods
