木聚糖酶对全麦粉品质的影响研究  

EFFECTS OF XYLANASE ON THE QUALITY OF WHOLE WHEAT FLOUR

作　　者：张成龙[1] 郑学玲[1] 刘翀[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第4期27-30,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省农业科技成果转化计划项目(200132);河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06)

摘　　要：研究了木聚糖酶对全麦粉基本理化指标、流变学特性及烘焙品质的影响.结果表明,随着木聚糖酶量的增加,全麦粉面团吸水率先升高后降低,形成时间先增加后减小,稳定时间降低,拉伸曲线面积和拉伸阻力均先减后增;经过木聚糖酶处理后,全麦面包的比容增大,硬度、黏着性和咀嚼性都降低.木聚糖酶添加量为0.1%时,全麦粉的品质有较好的改良效果.We studied the effects of xylanase on the basic physicochemical indexes, rheological properties and baking qualities of whole wheat flour. The results showed that, as the addition amount of xylanase increased, the water absorption rate of the whole wheat flour dough decreased after increasing, the formation time was shortened after increasing, the settlement time was shortened, and both the tensile curve area and the tensile resistance increased after decreasing; the specific volume of whole wheat bread increased, and the hardness, adhesiveness and chewiness decreased after treatment with xylanase; and better improvement effect on the quality of the whole wheat flour was obtained when 0. 1% xylanase was added.

关 键 词：全麦粉 木聚糖酶 流变学特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]