The results indicated that the effect of the glucose oxidase on dough?s stability was the most; The effect of the SSL-CSL on the cooking of noodle was the most. The optimum proportion was 0.004% glucose oxidase, 0.5% SSL-CSL and 0.008% ascorbic acid.

• 结果表明；葡萄糖氧化酶对面团稳定时间影响最大；SSL-CSL对面条的烹调性影响最大；其适宜的用量为葡萄糖氧化酶0.；004%25、SSL-CSL 0