麦芽糖淀粉酶改善吐司面包抗老化的质构效应研究  

Study on the texture effects of maltogenic amylase on anti-aging of toast bread

作　　者：钟璇 沈冰[1,2] 刘秋萍 黄美玲 ZHONG Xuan;SHEN Bing;LIU Qiuping;HUANG Meiling(College of Agricultural Engineering,Guangxi Vocational and Technical College,Nanning 530226,Guangxi,China;Guangxi Zhuang Autonomous Region Healthy Tea Beverage Engineering Research Center,Nanning 530226,Guangxi,China)

机构地区：[1]广西职业技术学院农业工程学院,广西南宁530226 [2]广西壮族自治区健康茶饮工程研究中心,广西南宁530226

出　　处：《粮食与油脂》2025年第5期84-88,共5页Cereals & Oils

基　　金：广西重点研发计划(桂科AB21196067)。

摘　　要：为探究麦芽糖淀粉酶对吐司面包储藏品质的影响,以小麦粉为主要原料,向其中添加麦芽糖淀粉酶制备吐司面包。以感官评分、质构特性和水分含量为指标,考察0、50、100、150、200 mg/kg (以小麦粉质量计)5个酶添加量对面包储藏7 d内品质特性的影响。综合分析发现:麦芽糖淀粉酶能有效延缓面包硬度上升趋势并提升弹性,其中在添加量200 mg/kg时抗老化效果最佳,储藏7 d后仍保持最优弹性和口感。随着酶添加量的增加,面包水分含量下降速率明显减缓,且感官品质改善程度与酶添加量呈正相关。合理添加麦芽糖淀粉酶可有效提升面包的储藏稳定性,为短保质期烘焙产品的品质优化提供理论依据。In order to explore the effect of maltogenic amylase on the storage quality of toast bread, wheat flour was used as raw material, and sensory score, texture properties and moisture content were used as indicators to investigate the effect of five enzyme additions 0, 50, 100, 150,200 mg/kg(based on flour mass) on the quality characteristics of toast bread within 7 dof storage. The comprehensive analysis showed that maltogenic amylase could effectively delay the rising trend of bread hardness and improve the elasticity, and the addition of 200 mg/kg had the best anti-aging effect, and it still maintained the optimal elasticity and taste after storage for 7 d. With the increase of enzyme addition, the decline rate of bread moisture content slowed down significantly, and the improvement of sensory quality was positively correlated with the enzyme addition. Reasonable addition of maltogenic amylase can effectively improve the storage stability of bread, and provide a theoretical basis for the quality optimization of baking products with short shelf life.

关 键 词：吐司面包 麦芽糖淀粉酶 质构特性 感官评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]