葡萄糖氧化酶在改良面包粉中的应用

介绍了葡萄糖氧化酶对面粉增筋的原理，研究了酶的不同添加量对面包粉的理化指标、烘焙特性的影响。结果表明：添加合理比例的葡萄糖氧化酶，能够提高面筋强度，增强弹性；改善面团对机械冲击的承受力；提高面团入炉急涨特性，增大面包体积；降低了加麦使用的比例，获得了较好的经济效益。

APPLICTION OF GLUCOSE OXIDASE IN MODIFIED BREAD FLOUR

The article had introdt/ced the principles of flour gluten fortifying by glucose oxidase, studied the effect of amount of ezyme on plysical and chemical indicators of flowr, baking characteristics. The result showed that adding the reasonable glucose oxidase can fortify the gluten, increase flexibilty, dough stronger to withstand reasonable glucose oxidase can fortify the gluten, increase flexibility, dough stronger to withst and reasonable glucose oxidase can fortify the glisten, increase flexibility enhance dough stronger to with- stand mechanical shock, increase the furnace character, make the size of bread bigger which will reduce the ratio of Canada wheat usage, and the get better economic benefits.