摘要 : The influence of fungal and bacterial alpha-amylases on the texture and microstructure of dough and bread was investigated. Loaf specific volume, crumb porosity and texture properties were accepted as bread structure and texture c... 展开 The influence of fungal and bacterial alpha-amylases on the texture and microstructure of dough and bread was investigated. Loaf specific volume, crumb porosity and texture properties were accepted as bread structure and texture characteristics. The microstructure analysis of dough and bread using light and scanning microscopy methods was performed. 收起