| 摘要 |
PURPOSE: An extract of malt improves the taste and aroma and prevents the aging of starch and staling by using the unique aroma and enzymes such as alpha-amylase, beta-amylase or glucoamylase which generates during germination when cooking bread or snack. CONSTITUTION: An extract of malt is added in the ratio of 3-30 against wheat powder 100. The enzymes such as alpha-amylase, beta-amylase or glucoamylase prevents bread from staling by hydrolyzing the part of bread starch and generating dextrin, glucose or maltose. |
