The results showed that pentosanase improved obviously dough rheology and the processing technology of soybean dietary fiber biscuit.Optimal additional range of pentosanase was determined.

• 结果表明:戊聚糖酶对大豆纤维面团的流变学性质及饼干的生产工艺有明显的改良作用,实验中确定了戊聚糖酶适宜的添加量。