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Updated: Feb 20, 2026

High-throughput Screening of Carbohydrate-degrading Enzymes Using Novel Insoluble Chromogenic Substrate Assay Kits
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通过使用商业细菌和真菌西兰酶来探索面包质量:对面团风湿学,面包体积和阿拉伯诺基兰结构的影响

Pedro Souza1, Allan Quadros2, Hulya Dogan1

  • 1Kansas State University, Manhattan, Kansas, USA.

Journal of food science
|February 19, 2026
PubMed
概括

商业化西兰酶显著提高了白面包的质量,增强了面包的体积和碎片的柔软度. 对于面包师来说,最佳的酶选择和剂量至关重要,以达到期望的结果和潜在的成本节省.

关键词:
在阿拉伯语中,它是arabinoxylan.面包质量的面包质量面团类风湿学 面团类风湿学酶剂量 酶剂量可在水中提取的阿拉比诺基兰 (WE-AX)在水中不可提取的阿拉比诺基兰 (WU-AX)克西兰酸是什么?

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