摘要
从小麦麸皮中分别制备水溶戊聚糖和水不溶戊聚糖,然后将一定量的戊聚糖酶和水溶戊聚糖以及水不溶戊聚糖添加到面粉中,研究戊聚糖与戊聚糖酶的协同作用对面团特性及面包烘焙品质的影响.研究发现,戊聚糖酶和水溶戊聚糖一起添加到面粉中,可削弱水溶戊聚糖对面团特性及面包烘焙品质的改良效果,而戊聚糖酶和水不溶戊聚糖一起添加到面粉中,可削弱水不溶戊聚糖对面团特性及面包烘焙品质的弱化效果,对面团特性及面包烘焙品质有较好的改善效果.
Water soluble and water insoluble pentosans were prepared from wheat bran and were added into flour along with pentosanase. The influence of the cooperation of pentosan and pentosanase on the dough characters and bread baking quality were studied. The results showed that water soluble pentosan could improve the dough and bread quality. When water soluble pentosan and pentosanase were added into flour at the same time, dough quality and bread quality decreased comparing with that of individual addition of water soluble pentosan. Water insoluble pentosan had negative effect on dough and bread quality, but when water insoluble pentosan and pentosanase were added into wheat flour at the same time, the dough and bread quality were increased comparing with that of individual addition of water insoluble pentosan.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第4期1-4,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
国家"十五"重点科技攻关项目(2001BA501A02)
关键词
水溶戊聚糖
水不溶戊聚糖
戊聚糖酶
面团特性
面包烘焙品质
water soluble pentosan
water insoluble penosan
pentosanase
dough characters
bread baking quality
