| 乳化剂和酶制剂在发酵面制品中的改良作用 |
| |
| 引用本文： | 岑涛.乳化剂和酶制剂在发酵面制品中的改良作用[J].粮食与食品工业,2011,18(1):6-10. |
| |
| 作者姓名： | 岑涛 |
| |
| 作者单位： | 丹尼斯克(中国)投资有限公司,上海,200335 |
| |
| 摘 要： | 研究了乳化剂和酶制剂对于发酵面制品的改良作用.乳化剂如双乙酰酒石酸单甘酯(DATEM)可以强化面筋;分子蒸馏单甘酯可以抑制直链淀粉的老化(回生).酶制剂如木聚糖酶可以改善面团的延展性,增强面筋弹度;抗老化酶如麦芽四糖酶可以延缓支链淀粉的老化.乳化剂和酶制剂的协同作用为发酵面制品的品质改良提供了解决方案.
|
| 关 键 词： | 乳化剂 酶制剂 面筋强化 淀粉老化 |
Study on function of emulsifier and enzyme preparation on fermentation flour product improvement |
| |
| Cen Tao.Study on function of emulsifier and enzyme preparation on fermentation flour product improvement[J].Cereal and Food Industry,2011,18(1):6-10. |
| |
| Authors: | Cen Tao |
| |
| Affiliation: | Cen Tao Danisco(China) Holding Co.,Ltd.(Shanghai 200335) |
| |
| Abstract: | The improvement of emulsifier and enzyme preparation on fermentation flour product is studied.Emulsifier such as Diacetyl Tartaric Acid Ester of Mono-diglycerides(DATEM) can enhance the network of gluten,and distilled monoglyceride can reduce the retrogradation of amylase.Enzyme such as xylanase can strengthen gluten,improve the extensibility of the dough.Anti-staling enzyme such as maltotetraose-amylase can reduce the retrogradation of amylopectin.The combination of emulsifier and enzyme is the solution fo... |
| |
| Keywords: | emulsifier enzyme preparation gluten strengthening starch staling & retrogradation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
