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Updated: Feb 14, 2026

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克西兰酶/β-葡萄糖酶协同作用:在高地大麦-小麦混合物中改善面团结构和面包质量

Menglu Zong1, Jiaqi Wang1, Tong Wu1

  • 1College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.

Foods (Basel, Switzerland)
|February 13, 2026
PubMed
概括

酶通过增强质结构和水分分配,改善了高地大麦面包. 这导致了更好的质地,体积和感官吸引力,克服了非粉多糖的局限性.

关键词:
复合面粉是一种复合面粉.通过双酶处理处理.非粉多糖类非粉多糖全谷物面包是全谷物面包中的一种.整个谷物面团是全谷物面团.

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