能提高馒头质量的转谷氨酰胺酶和木聚糖酶  

Steamed breads properties improved by transglutaminase and xylanases

作　　者：Frank Schuhmann 

机构地区：[1]Rhm Enzyme GmbH公司焙烤制品技术服务部

出　　处：《中国食品工业》2001年第7期26-26,共1页China Food Industry

摘　　要：谷物中本身的酶活性取决于谷物种类、土壤组成和采收时的成熟度。它的种类及分布是为了适应自然需要，而非作为人类的膳食原料。然而，加入酶于焙烤制品中能够平衡谷物中因采收时酶的不稳定含量，从而保证恒定如一的焙烤特性。事实上，酶不单可提高产品的稳定性，也能延长焙烤制品的新鲜度、面团酥松性和降低面团粘性。Harvest-related fluctuations in flour quality and bread quality, such as the type of cereal, the composition of the soil and the degree of ripeness at harvest, can be minimized by means of enzymatic activities.Transglutaminase and xylanases are used to improve the properties of baked goods such as gelatinization of starch and water and gas retention, to produce streamed breads with completely white color and a soft crumb.

关 键 词：焙烤 烤制 转谷氨酰胺酶 馒头 面团 木聚糖酶 新鲜度 采收 高产 谷物 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]