酶制剂在馒头粉中的应用  

Application on enzymes in the steamed bread flour

作　　者：杨春玲[1] 杨路加 

机构地区：[1]中央储备粮大连直属库,大连116034

出　　处：《粮食与食品工业》2013年第6期41-44,共4页Cereal & Food Industry

摘　　要：将葡萄糖氧化酶和真菌淀粉酶以不同量添加到馒头粉中,通过流变学特性的测定,在适量添加时,面团的稳定时间、黏度值等指标得到了增加,表明面筋的网络结构得到了增强,淀粉转化成糊精和糖类加强;经蒸煮试验进行品评,馒头的体积增大,表皮光滑,柔软度和弹性增强,大大提高了馒头成品品质。The glucose oxidase and fungal amylase at different amounts were added to the steamed bread powder.Through the determination of rheological properties,right amount was added,stability time of dough,viscosity value and other indicators increased.Results show that the gluten network structure has been enhanced and starch is strengthened into dextrin and sugar.After cooking,experiment was evaluated.The volume of steamed bread increase,skin becomes smooth,soft and elastic,and the quality of finished product of steamed bread is greatly improved.

关 键 词：酶制剂 葡萄糖氧化酶 真菌淀粉酶 馒头品评 

分 类 号：TS202.3[轻工技术与工程—食品科学]