酶制剂对冷冻杂粮面团及油酥烧饼品质的影响  

Effect of enzyme preparation on the quality of frozen multigrain dough and shortbread

作　　者：孙明琨 王祥龙 肖天宇 曹树旺 饶欢 SUN Ming-kun;WANG Xiang-long;XIAO Tian-yu;CAO Shu-wang;RAO Huan(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,Heibei,China;Shijiazhuang Beirong Food Co.,Ltd.,Shijiazhuang 050000,Heibei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]石家庄北容食品有限公司,河北石家庄050000

出　　处：《粮食与油脂》2024年第3期16-21,32,共7页Cereals & Oils

基　　金：河北省重点研发计划(21327114D)。

摘　　要：以藜麦粉、小米粉和绿豆粉为主要原料制作冷冻杂粮面团,探究杂粮粉添加量对面团的影响以及不同酶制剂对冷冻杂粮面团和油酥烧饼的改良效果。通过测定冷冻杂粮面团的质构特性以及油酥烧饼的质构、水分活度、比体积、感官等指标,确定了木聚糖酶、葡萄糖氧化酶、脂肪酶的最适添加量分别为40、20、10 mg/kg(以混合粉质量计)。酶制剂的加入有效改善了冷冻杂粮面团面筋网络结构,提高了冷冻杂粮面团及其成品品质。Quinoa flour,millet flour,and mung bean flour were used as the main raw materials to make frozen multigrain dough.The effect of adding amount of multigrain flour on dough and the improvement effect of different enzyme preparations on frozen multigrain dough and shortbread were studied.The opti-mal amounts of xylanase,glucose oxidase and lipase were 40,20 and 10 mg/kg(based on mixed flour mass)by measuring the textural properties of the frozen multigrain dough and the texture,moisture activi-ty,specific volume,and sensory indexes of the shortbread.The addition of enzyme preparations effec-tively improved the gluten network structure of frozen multigrain dough and improved the quality of frozen multigrain dough and its finished products.

关 键 词：杂粮粉 冷冻杂粮面团 酶制剂 油酥烧饼 品质改良 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]