复配酶制剂与海藻酸丙二醇酯对藜麦面包品质的影响  

Effect of compound enzyme preparation and propylene glycol alginate on the quality of quinoa bread

作　　者：刘英囡 尚珊 姜鹏飞[1] 傅宝尚 温成荣[1] 高彤 冯丁丁[1] 祁立波[1] LIU Yingnan;SHANG Shan;JIANG Pengfei;FU Baoshang;WEN Chengrong;GAO Tong;FENG Dingding;QI Libo(SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Collaborative Innovation Center of Seafood Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Guangzhou Restaurant Group Likoufu Food Co.Ltd.,Guangzhou 511442,China)

机构地区：[1]大连工业大学食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034 [2]广州酒家集团利口福食品有限公司,广东广州511442

出　　处：《食品与发酵工业》2024年第23期95-105,共11页Food and Fermentation Industries

基　　金：国家重点研发计划重点专项(2022YFF1100503)。

摘　　要：为改善高比例藜麦面包品质不佳的问题,该文利用响应面分析法研究脂肪酶(1、2、3 mg/kg)、木聚糖酶(1.5、3、4.5 mg/kg)和海藻酸丙二醇酯(propylene glycol alginate,PGA)(0.2%,0.3%和0.4%,质量分数)对其硬度和感官评价的影响。在单因素试验的基础上进行响应面优化试验,得到复配改良剂的最佳添加量为:脂肪酶1.9 mg/kg,木聚糖酶2.9 mg/kg,PGA 0.3%。进一步将复配改良剂与商业改良剂(3%维生素C,2%硫酸钙,0.3%葡萄糖氧化酶,0.2%半纤维素酶,0.2%木聚糖酶,0.1%α-淀粉酶)进行对比,研究其对藜麦面包面团发酵流变特性、烘焙特性和老化特性的影响。结果表明,两种改良剂均能提高面团的发酵特性和流变特性;空白组、商业改良剂组和响应面优化组面包的硬度分别为426.63、341.96和284.66 g(P<0.05),比容分别为4.11、4.19和4.27 mL/g(P>0.05);响应面优化组的气孔表面积分率和气孔密度显著高于空白组和商业改良剂组(P<0.05)。在贮藏7 d后,面包硬度分别增长了2.51倍、2.17倍和1.96倍;淀粉结晶度分别上升了4.25%、4.08%和3.78%;老化焓值分别增长了3.54倍、2.79倍和2.25倍。综上,经响应面优化后的复配改良剂能够显著提高藜麦面包的烘焙特性并延缓面包老化。To improve the poor quality of bread with a high proportion of quinoa flour,response surface analysis was used to investigate the effect of lipase(1,2,and 3 mg/kg),xylanase(1.5,3,and 4.5 mg/kg),and propylene glycol alginate(PGA)(0.2%,0.3%,and 0.4%)on the hardness and sensory evaluation of quinoa bread.The response surface optimization was designed based on the single-factor experiment,and the final optimal formula of the compound improver was lipase 1.9 mg/kg,xylanase 2.9 mg/kg,and PGA 0.3%.Furthermore,the effects of the optimized improver(OI)on the fermentation and rheological characteristics,baking performance and retrogradation of quinoa dough and bread were evaluated by comparing with commercial improver(CI)(3%vitamin C,2%calcium sulfate,0.3%glucose oxidase,0.2%hemicellulose,0.2%xylanase,0.1%α-amylase).Results showed that both kinds of improvers could improve the fermentation and rheological characteristics of dough.The bread hardness of the control,CI,and OI groups were 426.63 g,341.96 g,and 284.66 g,respectively(P<0.05),and the specific volume was 4.11 mL/g,4.19 mL/g,and 4.27 mL/g,respectively(P<0.05).The cell area fraction and density in the OI group were significantly higher than the control and CI groups(P<0.05).After 7 days of storge,the hardness of bread of the control,CI,and OI groups increased by 2.51,2.17,and 1.96 times,respectively.And the starch crystallinity increased by 4.25%,4.08%,and 3.78%,respectively.Meanwhile,the retrogradation enthalpy increased by 3.54,2.79,and 2.25 times.In conclusion,the compound improver optimized by the response surface can significantly improve the baking characteristics of quinoa bread and effectively alleviate its retrogradation.

关 键 词：藜麦面包 发酵流变特性 淀粉结晶度 老化特性 响应面优化 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]