CAJ | 학술논문

　　研究木聚糖酶、脂肪酶和蛋白酶对面包品质及老化的影响。通过正交试验确立添加0.001%木聚糖酶、0.00013%脂肪酶，不添加蛋白酶为加工面包的最优化工艺条件。脂肪酶是影响感官的主要因素，三种酶共同影响面包的硬度及破碎性。
　　연구목취당매、지방매화단백매대면포품질급노화적영향。통과정교시험학립첨가0.001%목취당매、0.00013%지방매，불첨가단백매위가공면포적최우화공예조건。지방매시영향감관적주요인소，삼충매공동영향면포적경도급파쇄성。
Studied the effects of xylanase, lipase and protease on the quality and staling of bread. The optimum processing conditions were obtained by orthogonal test. The results showed that the optimal adding level was 0.001%xylanase, 0.000 13%lipase and none protease. Lipase was the major factors effects of sensatory. Three enzyme preparation effected bread hardness and crumbliness together.