3种酶制剂对生产面包的体积影响  

Effects of Three Enzyme Preparation on Volume of Bread Production

作　　者：张剑[1] 王大春 陈威威 潘从道[3] 李雪松[4] 

机构地区：[1]武汉工业学院化学与环境工程学院,湖北武汉430023 [2]武汉新华扬生物股份有限公司,湖北武汉430074 [3]武汉工业学院食品学院,湖北武汉430023 [4]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《食品研究与开发》2012年第3期70-73,共4页Food Research and Development

基　　金：湖北省教育厅科研项目(B20081801)

摘　　要：研究真菌木聚糖酶、β-葡聚糖酶对面粉粉质及拉伸性能的影响,并考察真菌α-淀粉酶、真菌木聚糖酶和β-葡聚糖酶3种单酶对面包的作用效果。通过正交试验确立20 mg/kg真菌α-淀粉酶、50mg/kg真菌木聚糖酶和50 mg/kgβ-葡聚糖为加工面包的最优化工艺条件。在上述条件下,面包平均体积为885 mL,该体积比不使用酶制剂的平均体积提高了17%。Effects of fungi xylanase and β-glucanase on doughy reology property of wheat flour from Canada were investigated and impacts of fungi α-amylase,fungi xylanase and β-glucanase on bread production were discussed in the paper.The optimum processing factors were obtained by orthogonal test.20 mg/kg fungi α-amylase,50 mg/kg fungi xylanase and 50 mg/kg β-glucanase had been found optimal for bread production.Under the above-mentioned condition,average volume of breads was 885 mL,which was 17 % greater than that of the control（lacking enzyme preparation）.

关 键 词：真菌Α-淀粉酶 真菌木聚糖酶 Β-葡聚糖酶 面包体积 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]