学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
本文综述了当前用于面粉品质改良剂中多种酶制剂的作用机理、应用效果和应用优势,并讨论了应用于面粉改良中酶制剂的最新研究进展,展望了在面粉工业中酶制剂的应用前景和发展趋势。[著者文摘]
文章出处:
《中国食品添加剂》-2007年4期 -45-53页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）04-0045-09
The application of enzyme preparations in flour improver and the new tendency of its development
YANG Qi-lin ,LIU Zhong-dong （1. Shenzhen Ocean Power Co. ,Ltd. ,Shenzhen 518040; 2. Henan University of Technology,Zhengzhou 450052）
Abstract:
The paper summarize the function mechanism, effects and its advantage of application of the varied enzyme preparations presently used in flour improver, discusses the latest research progress of them, and also gives a forecast of their application prospects and the tendency of its development.[著者文摘]
Key words:
enzyme preparations; flour; application; function mechanism
收稿日期: 2007-04-27
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