摘要
研究真菌木聚糖酶、β-葡聚糖酶对面粉粉质及拉伸性能的影响,并考察真菌α-淀粉酶、真菌木聚糖酶和β-葡聚糖酶3种单酶对面包的作用效果。通过正交试验确立20 mg/kg真菌α-淀粉酶、50mg/kg真菌木聚糖酶和50 mg/kgβ-葡聚糖为加工面包的最优化工艺条件。在上述条件下,面包平均体积为885 mL,该体积比不使用酶制剂的平均体积提高了17%。
Effects of fungi xylanase and β-glucanase on doughy reology property of wheat flour from Canada were investigated and impacts of fungi α-amylase,fungi xylanase and β-glucanase on bread production were discussed in the paper.The optimum processing factors were obtained by orthogonal test.20 mg/kg fungi α-amylase,50 mg/kg fungi xylanase and 50 mg/kg β-glucanase had been found optimal for bread production.Under the above-mentioned condition,average volume of breads was 885 mL,which was 17 % greater than that of the control（lacking enzyme preparation）.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期70-73,共4页
Food Research and Development
基金
湖北省教育厅科研项目(B20081801)
