食品与发酵工业2011，Vol.37Issue(9)：137-142,6.
碳酸氢钠与酶制剂共用制备无铝油条
Study on the Aluminum-free Fried Bread Stick by Using Baking Soda and Enzymes
摘要
Abstract
In order to develop new aluminum - free leavening agents to replace the traditional aluminum-containing products, the application of Glucose Oxidase（ GOD）, Pentopan, Lipase, and Fungamyl mixed with baking soda in fried bread sticks were studied. The methods of sensory score, calculating volume expansion and texture analysis were used to evaluate the quality of fried bread sticks. The results showed that adding enzymes in flour can effectively improve the quality of fried bread sticks. The optimal dosage of GOD, Pentopan, Lipase, and Fungamyl is 80μg/g, 80μg/g, 20μg/g, and40-80μg/g respectively. Among them, the highest sensory score and volume expansion are the products of added GOD, which the various parameters value of texture characteristics are closest to those of traditional leavening agents.关键词
油条/酶制剂/感官评分/体积膨胀率/质构分析Key words
fried bread stick/enzymes/sensory score/volume expansion rate/texture analysis分类
轻工纺织引用本文复制引用
蒋清君,许喜林,任娇艳,阮征..碳酸氢钠与酶制剂共用制备无铝油条[J].食品与发酵工业,2011,37(9):137-142,6.基金项目
粤港关键领域重点突破项目 （）
中山市产学研结合项目 （）
