木聚糖酶对面包的保鲜作用  

The Effect of Xylanase on Bread Preservation

作　　者：郭嘉林[1] 杨小芝[1] 赵明月 GUO Jialin;YANG Xiaozhi;ZHAO Mingyue(Department of Food Nutrition,Luohe Medical School,Luohe 462002)

机构地区：[1]漯河医学高等专科学校食品营养系河南省休闲食品工程技术研究中心,漯河462002

出　　处：《食品工业》2021年第11期224-226,共3页The Food Industry

基　　金：漯河医学高等专科学校2020年度创新创业发展能力提升工程科研类项目(项目编号:2020-LYZKYYB02)。

摘　　要：试验旨在探究木聚糖酶对面包的保鲜作用。结果表明,不同木聚糖酶添加量在一定程度上可改善面粉吸水率、形成时间以及面包的硬度和弹性,对面包中细菌、霉菌的生长起到抑制作用,尤其是木聚糖酶添加量0.8 mg/kg及以上时,可有效抑制面包中细菌、霉菌生长。因而,在面包制作过程中添加一定量木聚糖酶对面包保鲜具有一定作用。The effect of xylanase on bread preservation was studied. The results showed that different amount of xylanase could keep bread fresh, and could inhibit the growth of bacteria in bread. In particular, the addition of xylanase 0.8 mg/kg or above could effectively inhibit the growth of bacteria in bread. Therefore, the addition of a certain amount of xylanase in the bread making process had a certain effect on the freshness of the bread.

关 键 词：木聚糖酶 面包 保鲜 细菌 霉菌 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]