酶制剂在豆渣面包中的应用研究  

On the Application of Enzyme Preparations in Bread Containing Soybean Dreg

作　　者：姚晓玲[1] 宋卫江[2] 张艳春[1] 肖维[1] 

机构地区：[1]湖北工业大学,湖北武汉430068 [2]湖北轻工职业技术学院,湖北武汉430070

出　　处：《粮食与饲料工业》2006年第11期22-23,26,共3页Cereal & Feed Industry

基　　金：湖北省高等学校科学研究重点项目

摘　　要：通过烘焙实验,研究了添加豆渣粉、戊聚糖酶、脂肪酶、葡萄糖氧化酶对面包品质的影响。结果表明:酶制剂的加入,极大地改善了豆渣面包的品质,并使豆渣粉替代面粉的量由4%提高到8%以上;复合酶的效果好于单一酶,酶的复配比例与豆渣添加量有关。The effect on quality of bread by adding soybean dregs, pentosanase, lipase and glucose oxidase was tested through a series of baking experiments. The results showed that by adding enzyme to the mixture, the quality of bread made with soybean dregs was significantly increased. It also resulted in an increase of the replacement of flour by soybean dregs from 4% to 8%. The positive effect of adding co - enzyme preparations was greater than that of adding single enzyme. Finally, the ratio of enzyme was related to the addition amount of soybean dregs.

关 键 词：豆渣 面包 戊聚糖酶 脂肪酶 葡萄糖氧化酶 

分 类 号：TS231.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]