黑麦面包食用品质改良的研究  

IMPROVEMENT ON EATING QUALITY OF RYE BREAD

作　　者：王华东[1] 温纪平[1] 张慧[1] 王大一[1] 胡玉华[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）》2014年第5期80-83,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家十二五科技支撑计划项目(2012BAD34B01);国家现代农业产业技术体系(CARS-03-09A)

摘　　要：研究了真菌α-淀粉酶、脂肪酶、木聚糖酶对黑麦面包品质的影响,并对黑麦面包的品质特性进行了优化分析,研究表明：在黑麦面包中加入100～200 mg/kg真菌α-淀粉酶可以提高面团的发酵能力,改善面团的内部结构和延展性;添加10～20 mg/kg脂肪酶能够使面团的面筋结构更加细腻、柔软,防止面包老化;木聚糖酶能够改良面粉粉质,使制出的面包皮更软、芯部更弹,适宜添加量为30～50 mg/kg.通过响应面试验优化出的黑麦面包的最佳配方为：真菌α-淀粉酶130.52 mg/kg、脂肪酶14.98 mg/kg和木聚糖酶39.37 mg/kg.This paper studied the influences of fungal alpha-amylase, lipase and xylanase on the quality of rye bread, and analyzed the quality characteristics of rye bread. The results showed that fungal alpha-amylase （proper amount 100 to 200 mg/kg） could improve the dough fermentation capability of the rye bread so as to improve the internal structure and extensibility of the dough; lipase （proper amount 10 to 20 mg/kg） could improve the gluten structure of mixed rye flour dough to prevent aging of the bread; and xylanase （proper amount 30 to 50 mg/kg） could improve the flour quality to obtain soft bread skin and elastic bread crumb. Through response surface analysis, the optimum rye bread formula was as follows： fungal alpha-amylase 130.52 mg/kg, lipase 14.98 mg/kg and xylanase 39.37 mg/kg.

关 键 词：真菌Α-淀粉酶 脂肪酶 木聚糖酶 黑麦面包 食用品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]