绵毛嗜热丝孢菌(Thermomyces lanuginosus)木聚糖酶对面包品质的改善  

Effect of a Thermostable Xylanase from Thermomyces lanuginosus on Bread Quality

作　　者：陈威威[1] 江正强[1] 王瑞君[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2008年第12期1-5,共5页Food and Fermentation Industries

基　　金：“863”计划课题(No.2006AA102303);高等学校全国优秀博士学位论文作者专项资金(No.200555)部分内容

摘　　要：研究了绵毛嗜热丝菌（Thermomyces lanuginosus）W205耐热木聚糖酶的添加量对面包品质及老化的影响。结果表明，添加2．5～5mg／kg纯酶为较适酶添加量。在此添加量下，面包比容增加17％，面包瓤硬度与高径比略为下降，面包内部质构明显提高，老化速率放缓。A xylanase from Thermomyces lanuginosus W205 was investigated for its effects on the improvement of bread quality and bread staling. The purified xylanase was used as an additive at different dosage during mixing of wheat flour. The effects of xylanase addition on the dough rheology property and the final bread quality were analyzed. At the optimum dosage （2.5--5 mg/kg）, remarkable increase（17% in specific volume and a little decrease in the ratio of height to width were noticed. Improvements of crumb structure were also observed, and staling rate reduced, which were revealed under the condition of this experiment.

关 键 词：木聚糖酶 面包 绵毛嗜热丝菌 老化 比容 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] Q93-939[轻工技术与工程—食品科学与工程]