戊聚糖酶对南瓜面包品质的改良研究  

Improvement of pentosanase on the pumpkin bread quality

作　　者：张丽芳[1] 曹阳[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223003

出　　处：《食品工业科技》2011年第6期336-338,共3页Science and Technology of Food Industry

摘　　要：研究了不同戊聚糖酶添加量对南瓜面包面团流变学特性、面包品质及面包老化的影响。结果表明,在戊聚糖酶添加量达60mg/kg时,南瓜面包面团的形成时间、稳定时间、评价值达到最大,弱化度最小;面粉的吸水率随戊聚糖酶添加量增大逐渐上升,但增幅较小。面团延伸性随戊聚糖酶添加量增大而逐渐增大,而面团的抗拉伸阻力、抗拉伸面积在戊聚糖酶添加量达60mg/kg时达到最大;拉力比数变化未呈现一定的规律性。面包比容及评分在戊聚糖酶添加量达60mg/kg时达到最大。戊聚糖酶在添加量达60、80mg/kg时,南瓜面包老化速率基本相同,均较缓慢。The effect of different pentosanase addition was studied on rheology properties of bread dough,bread-making quality and bread staling.The results showed that the addition of pentosanase reached 60mg/kg,the dough development time,stability time,evaluation value of pumpkin bread reached the maximum,the degree of softening wasminimum,flour water Absorption gradually smaller increased with the increasing amount of pentosanase,dough extensibility gradually increased with the addition of pentosanase increasing,while dough resistance of extension,the tensile area reached maximum at 60mg/kg pentosanase,tensile force ratio did not present certain rules.Bread specific volume and the score in the pentosanase reached the maximum capacity of 60mg/kg,while pentosanase added to 60,80mg/kg pumpkin bread staling rate was the same,both slow.

关 键 词：戊聚糖酶 面团流变性 面包品质 面包老化 最适添加量 

分 类 号：TS202.3[轻工技术与工程—食品科学]