酶制剂对面团流变学特性和面包品质的影响  

Effect of Enzymes on Rheological Properties of Dough and Bread Quality

作　　者：王雨生[1,2] 耿欣[1] 陈海华[1] 王坤[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《中国食品学报》2012年第9期128-136,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省高等学校优秀青年教师国内访问学者项目经费资助(No.2007-11-2010D104)

摘　　要：探讨不同添加量的酶制剂对面团流变学特性和面包品质的影响。结果表明:真菌淀粉酶和木聚糖酶可弱化面团的流变学特性,葡萄糖氧化酶、谷氨酰胺转氨酶和脂肪酶可不同程度地改善面团的流变学特性;真菌淀粉酶、木聚糖酶、葡萄糖氧化酶和脂肪酶能有效改善面包焙烤品质,增大面包的比容,改善面包的硬度和弹性,而谷氨酰胺转氨酶对面包品质的影响不明显。真菌淀粉酶、木聚糖酶、葡萄糖氧化酶和脂肪酶的最适添加量分别是5μL/kg、20mg/kg、30μL/kg、50mg/kg。The effect of enzymes with different amount on rheological properties of dough and baking quality of bread were studied. The result showed that the theological properties of dough decreased with addition of the fungus amylase and the xylanase, increased more or less with addition of the glucose oxydase, TG and lipase. The fungus amylase, the xylanase, the glucose oxydase and lipase improved the baking quality of bread, increased the special volume prominently, reformed the hardness and springiness of bread. But the TG affected the baking quality of bread not significantly. The experiment results showed that the optimum additions of the fungus amylase, the xylanase, the glucose oxydase and lipase were 5 μL/kg, 20 mg/kg, 30 μL/kg and 50 mg/kg.

关 键 词：面包 流变学特性 比容 硬度 弹性 酶制剂 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]