【正文】
鵑華. 以酵素為基質(zhì)之溴酸鉀取代物. 烘焙工業(yè)(中國(guó)臺(tái)灣省), 1994,5:3840[8] 王學(xué)東,李慶龍,張聲華. 酶制劑在我國(guó)面粉工業(yè)中的應(yīng)用及研究進(jìn)展. 糧食與飼料工業(yè),2002,1:14[9] Martinez A. M.,Devesa A.,Influence of enzymes in sourdough wheat breadmaking. Food Science and Technology International. 2000,6(2):109116[10] Rouau X., ELHayek . and Moreau D., Effect of an enzyme preparation containing pentosanases on the breadmaking quality of flour in relation to changes in pentosan properties. Journal of Cereal Science, 1994(19):259272[11] Van Hille .,Yeast and enzymes in breakmaking. Cereal Foods World, 1992(37):245252[12] Wikstrom K. and Eliasson A. C., Effect of enzymes and oxidizing agents on shear relaxation of wheat flour dough: Addition of protease,glucose oxidase,ascorbic acid,and potassium bromate. Cereal Chem., 1998(75):331337Effect of Enzyme Preparations and Potassium Bromate on the Rheological Properties and Microstructure of DoughWang Xuedong1 Li Qinglong2 Zhang Shenghua1(College of food science and technology, Huazhong Agricultural University1, Wuhan 430070)(College of food science and technology, Wuhan Polytechnic University2, Wuhan 430023)Abstract Effect of glucose oxidase, pentosanase, lipase and potassium bromate on the rheological properties and microstructure of dough was studied in this paper. The internal relationship between the rheological properties and microstructure of dough was analyzed .A brief discussion on the feasibility of using enzymes to substitute potassium bromate on improving the quality of wheat flour was also made. Key Words glucose oxidase, pentosanase, lipase, potassium bromate, dough, rheological properties, microstructure 6 / 6