However, bacterial enzymes are preferred in production of biscuits and wafers since they degrade gluten to a greater extent providing accurate flat dough pieces with high form stability.

• 而细菌性酶由于其分解面筋的程度很大,所以更适于生产小甜面包与夹心饼干,而且在生产过程中面团片可以以很好的稳定形式存在。