摘要
葡萄糖氧化酶作为一种优良的面团改良剂被广泛应用于面制品中。阐述了葡萄糖氧化酶的生产、性质及对面团的改良机理,并介绍了其在面团改良中的应用研究。
Glucose oxidase, as a good flour dough improver, was extensively applied to the flour products. The production method, characteristics of glucose oxidase and its action mechanism in flour dough were discussed. Also, its application in improving flour dough was reviewed in the paper.
出处
《农产品加工（下）》
2006年第1期26-27,共2页
Farm Products Processing
作者简介
顾香玉（1974-），男，山东人，硕士，研究方向：食品资源开发与利用。E-mail：sdxyugu@yahoo．tom．cn。
