doughs

The effects of glucose oxidase and transglutaminase on frozen doughs were investigated. The storage and loss modulus, resistance to extension at 5 cm and microstructure were determined using a dynamic rheometer, Brabender Extensograph, and a scanning electron microscopy ( SEM).

应用动态流变仪，Brabender拉伸仪，扫描电子显微镜（SEM）研究了葡萄糖氧化酶和谷氨酰胺转胺酶对冷冻面团粘弹模性量粘弹模量，抗拉伸阻力R5及微结构影响。

The using of frozen doughs has the characteristic of economic, convenient, and steady product quality. The main shortcomings of frozen dough are its bread with reduced loaf volume, and prolonged proofing time as frozen storage time is extended.

使用冷冻面团生产面包具有经济、方便、快捷，产品质量稳定的特点，冷冻面团的主要缺点是：面团的醒发时间随着冷冻储存时间的延长而延长，且面包比容小。

The results showed that the strain which had greater maltose fermentation ability was quicker when fermenting plain doughs, and contrariwise, it was slower.

结果表明，在8株供试的面包酵母菌中，麦芽糖发酵力较强的菌株在无糖面团中的起发速度较快，反之则较慢。