A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆粉、单甘酯及脂
酶对面粉流变学性质及
头品质影响进行了比较
。
酶;脂化酸;脂化酶A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆粉、单甘酯及脂酶对面粉流变学性质及头品质影响进行了比较。
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