Application of Proteolytic Enzymes in Quick-Freezing Process of Flour Products and Improvement of Dough Quality
In this paper,the classification and mechanism of proteolytic enzymes were studied in order to clarify the potential value of proteolytic enzymes in dough processing.In the experiment,the method of adding proteolytic enzyme and optimizing the process parameters were used to observe the influence of proteolytic enzyme on the quality of dough.The results showed that the appropriate application of proteolytic enzymes could significantly enhance the elasticity and ductility of dough,improve the taste and optimize the overall quality of dough products.Based on the results of this study,it can be seen that proteolytic enzymes have significant application value in the quick-freezing process of flour products,and provides a new way for the quality improvement and processing optimization of flour products.
proteolytic enzymequick-freezing technology of flour productsdough quality
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