Glucoseoxidase has been widely used as flour modifying agent in flour industry, whose modifying effect, some scholars think,would be able to match that of potassium bromate. In this assay, effects of glueoseoxidase on some attributes of dough such as farinaceous feature, extension property, pasting viscosity property and dynamic rheologieal character have been determined through single factor experiment, and its effects on modification of flour q...
