丙烯酰胺抑制剂对曲奇面团流变学和烘焙特性的影响.pdfVIP

※基础研究 食 品 科 学 2011，Vo1．32，No．05 157 EffectsofAcrylamideInhibitionbyAsparaginaseandSugarSubstitutionon CookieDoughRheologyandBakingAttributes MohamedABDEL—SHAFIABDEL—SAM IE，HUANG W ei—ning ，LIZhen—ni，OkkyungKim CHUNG (StateKeyLaboratoryofFoodScienceandTechnology，JinagnanUniversity，Wuxi 214122，China) Abstract：Acrylamideinhibitionthroughreducingtheacrylamideprecursorsincludingasparagineandreducingsugars，bythe useofasparaginasenad／orsubstitutingsomeoftheaddedsugarusingst