This article introduced properties and application of the amylase, protease, lipase, xylanase, glucose oxidase, transglutaminase used widely in cereal food processing and promised its future.
该文综述谷物食品加工中广泛使用淀粉酶、蛋白酶、脂肪酶、木聚糖酶、葡萄糖氧化酶、转谷氨酰胺酶特性及其应用进展，并展望其发展前景。
The production method, characteristics of glucose oxidase and its action mechanism in flour dough were discussed. Also, its application in improving flour dough was reviewed in the paper.
阐述了葡萄糖氧化酶的生产、性质及对面团的改良机理，并介绍了其在面团改良中的应用研究。
The production method, characteristics of glucose oxidase and its action mechanism in flour dough were discussed. Also, its application in improving flour dough was reviewed in the paper.
阐述了葡萄糖氧化酶的生产、性质及对面团的改良机理，并介绍了其在面团改良中的应用研究。
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