pentosanase

常見例句

• A treatment by pentosanase could reduce greatly the viscosity and make the evaporation more complete.
  為使蒸發(fā)進行得更徹底,可以用戊聚糖酶處理以降低粘度。
• The effect on quality of bread by adding soybean dregs, pentosanase, lipase and glucose oxidase was tested through a series of baking experiments.
  通過烘焙實驗,研究了添加豆渣粉、戊聚糖酶、脂肪酶、葡萄糖氧化酶對面包品質(zhì)的影響。
• Effects of exogenous pentosanase on domestic wheat bread flour was studied by rheological test, bread-makingexperiments and texture analysis.
  通過流變學(xué)試驗、面包烘焙試驗和面包芯質(zhì)構(gòu)測試,探討了戊聚糖酶對國產(chǎn)小麥面包粉品質(zhì)的影響。
• 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)對普通粉和專用粉面包品質(zhì)的影響,這些酶均可使面包品質(zhì)有明顯改善。
• The resistance to extension of the mixed flour of treated buckwheat and wheat(30:70)improved 148.5 BU and its extensibility was not decreased by using glucose oxidase combined with pentosanase.
  葡萄糖氧化酶與戊聚糖酶淀粉酶合用;處理苦蕎小麥(30:70)混和粉面團的最大抗拉伸阻力增加148.;5BU;延伸性不降低。
• The results indicated that compared with the control sample, the rheological properties ofdough and bread quality were improved remarkably when proper dose of exogenous pentosanase was added.
  試驗表明,與對照組相比較,在添加適量戊聚糖酶后,面團的流變學(xué)性質(zhì)、面包品質(zhì)都得到明顯改善。
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