作　　者： ; ; (黄广磊）;

机构地区： 肇庆学院化学化工学院

出　　处： 《中国酿造》 2008年第4X期42-43,共2页

摘　　要： 该文研究了α-淀粉酶对面包品质的改良。在面粉中添加不同量的α-淀粉酶,通过对比试验,确定α-淀粉酶的添加量为面粉量的0.06%~0.1%时效果最好。 The improvement of α-amylase on bread quality was studied.Different amount of α-amylase was added into flour,contrast experiment was made to get an optimal result of improving bread quality,that is,the amount of adding α-amylase was 0.06%～0.1% of flour.The bread produced on this process conditions could make a profit of 63.7%.

关 键 词： 淀粉酶 面包 改良

领　　域： [轻工技术与工程] [轻工技术与工程]