摘要
试验采用质构分析法、感官评价法、流变学法、糊化特性测定等方法,探讨了不同活性的木聚糖单酶(xyl-A1、xyl-A2、xyl-A3、xyl-A4、xyl-A6、xyl-A7、xyl-HI、xyl-HII)对面包基础粉面包品质、面团流变特性、糊化特性的影响。结果表明:基础粉面包中8种木聚糖单酶xyl-A1、xyl-A2、xyl-A3、xyl-A4、xyl-A6、xyl-A7、xyl-HI、xyl-HII的适宜添加量分别为0.5、5.0、0.1、0.5、0.5、2.0、0.2、0.1 mg/kg。其中,添加木聚糖酶xyl-A2对基础粉面包的品质改善最好,其次是木聚糖酶xyl-A7。添加木聚糖酶xyl-A2能显著改善基础粉的稠度特性和拉伸特性;木聚糖酶xyl-A3可以改善基础粉面团的稠度特性,但对拉伸特性无明显影响;添加木聚糖酶xyl-A7、xyl-HI、xyl-HII也可改善基础粉面团的稠度特性,但对基础粉面团的拉伸特性有一定的负面影响。添加木聚糖酶在一定程度上可改善基础粉的糊化特性,增强基础粉的热稳定性,改善基础粉面团的老化速度。
The effects of xylanase（xy1 - A1 ,xy1 - A2, xy1 - A3,xy1 - A4, xy1 - A6, xy1 - A7,xy1 - HI,xy1 - HII） on the bread quality, rheological properties and pasting properties of foundation powder for bread were investigated by methods of texture analysis, sensory evaluation, rheological properties, pasting properties, etc. The results indicated that the optimum additions of xylanase in bread with foundation powder were respectively 0.5mg/kg of xy1 - A1,5 mg/kg of xy1 - A2,0.1 mg/kg of xyl - A3,0.5 mg/kg of xy1 - A4,0.5 mg/kg of xy1 - A6,2 mg/kg of xy1 - A7,0.2 mg/kg of xy1 - HI,0.1 mg/kg of xy1 - HII. The quality of foundation powder bread with addition of xyl - A2 was the best, and then was the xyl - A7. The consistency properties and extensograph of foundation powder were im- proved significantly by xy1 - A2. The consistency property of foundation powder was improved by xy1 - A3, while the extensograph was changed slightly. The consistency property of foundation powder was improved by xy1 - A7, xy1 - HI and xy1 - HII, which showed negative effect on the extensograph of foundation powder. The pasting properties, thermostability and aging degree of foundation powder dough were improved by addition of xylanase.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第11期6-12,共7页
Journal of the Chinese Cereals and Oils Association
基金
山东省高等学校优秀青年教师国内访问学者项目(2010D104)
关键词
面包基础粉
木聚糖酶
酶活
流变特性
面包品质
foundation powder for bread
xylanase
enzyme activity
rheological properties
bread quality
