真菌α-淀粉酶和麦芽糖α-淀粉酶对馒头粉品质改良的比较研究  

Comparative study between fungal α-amylase and maltogenic α-amylase on improving the quality of steamed-bread wheat flour

作　　者：王学东[1] 杨浩[1] 姚娟[2] 沈炯[1] 

机构地区：[1]武汉工业学院食品学院,武汉430023 [2]安琪酵母股份有限公司博士后科研工作站,宜昌443003

出　　处：《食品科技》2006年第10期48-52,共5页Food Science and Technology

摘　　要：从提高小麦粉质量、延长馒头货架期的角度出发,以国产小麦粉作为试验用粉,通过粉质试验、降落数值测试、蒸馒头试验及质构测试等分析方法,研究了真菌α-淀粉酶和麦芽糖α-淀粉酶在国产小麦粉中发挥改良作用的应用效果。结果表明:真菌α-淀粉酶对馒头粉综合品质的提高优于麦芽糖α-淀粉酶,而麦芽糖α-淀粉酶在馒头贮存过程中的抗老化效果优于真菌α-淀粉酶。This study was aimed to improve the quality of the wheat flour and extend the shelf life of the Chinese steamed-bread. Domestic wheat flour was used as the object to explore the effect of fungal α-amylase and maltogenic α-amylase. Farinograph experiment, falling number test, steam test and texture analysis et al were introduced in this research, The results showed that the fungal α-amylase had a better effect on the general quality of steamed bread, yet maltogenic α-amylase had a better antistaling effect on the steamed-bread during storage.

关 键 词：真菌Α-淀粉酶 麦芽糖α-淀粉酶 馒头粉 品质改良 

分 类 号：TS201.25[轻工技术与工程—食品科学]