脂肪酶对面包粉品质的影响研究  

Effects of domestic lipase on wheat bread flour

作　　者：王学东[1] 李秋枫[2] 李汉春[1] 王健英 张清辉 

机构地区：[1]武汉工业学院,湖北武汉430023 [2]深圳出入境检验检疫局动植物与食品检测中心,广东深圳518001 [3]深圳市绿微康生物工程有限公司,广东深圳518129

出　　处：《粮油食品科技》2003年第4期10-12,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：通过流变学试验、面包烘焙试验,探讨了国产脂肪酶对面包粉品质的影响。试验表明,与对照组相比较,在添加脂肪酶后,面团的流变学性质、面包品质都得到一定改善。由烘焙试验结果可知,脂肪酶对面包制品的内部组织结构,面包芯柔软度等指标都有较好的改良作用。本试验条件下,添加脂肪酶20ppm为最适添加量。Effects of domestic lipase on wheat b read flour was studied by rheology te st?bread-making experiments.The results indicated that compared with the control flour ,the rheology property and bread quality were improved to some extent when proper dose of lipase was added.The bread-making experi-ments showed that domestic lipase co uld also enhance the interior textur e of bread and the softness of bread crumb.The o ptimal adding level of exogenous lip ase was 20ppmin this experiment.

关 键 词：脂肪酶 面包粉品质 品质改良 流变学性质 面包品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]