Huang Guanglei
Abstract
The improvement of α-amylase on bread quality was studied.Different amount of α-amylase was added into flour,contrast experiment was made to get an optimal result of improving bread quality,that is,the amount of adding α-amylase was 0.06%～0.1% of flour.The bread produced on this process conditions could make a profit of 63.7%.
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The improvement of α-amylase on bread quality was studied.Different amount of α-amylase was added into flour,contrast experiment was made to get an optimal result of improving bread quality,that is,the amount of adding α-amylase was 0.06%～0.1% of flour.The bread produced on this process conditions could make a profit of 63.7%.
Key concepts: Amylase, Food science, Quality (philosophy), Chemistry, Mathematics, Business, Biochemistry, Enzyme