The effects of pentosanase(pentopan),Glucose oxidase (GOX)and lipoxygenase (enzyme -active soybean flour,SF)on the characteristics of bread made from common and patent flour were studied. The bread quality was markedly improved with these enzymes.

• 研究了戊聚糖酶(Pentopan)、葡萄糖氧化酶(GOX)以及脂肪氧合酶(活性大豆粉,SF)对普通粉和专用粉面包品质的影响,这些酶均可使面包品质有明显改善。