酶制剂对大米面包品质的改良作用研究

Study on Improvement Effect of Enzyme Preparation on Quality of Rice Bread

该试验以小麦粉和大米粉为主要原料制备大米面包,研究由葡萄糖氧化酶(glucose oxidase, GOD)、α-淀粉酶(α-amylase, AM)和脂肪酶(lipase, LIP)制备的复配酶制剂对大米面包品质的改良作用。以面包的质构特性、比容、高度、感官评分为评价指标,最终得到3种酶以GOD 25 mg/kg、AM 15 mg/kg、LIP 50 mg/kg复配时,大米面包的硬度和咀嚼性分别为88.71 g和93.12 g,与空白组比较分别减少了51.3%和55.2%;大米面包的弹性、比容、高度、感官评分分别为0.92、4.57 (mL/g)、6.02 cm和80分,与空白组比较分别增加了17.9%、27.3%、32.8%和11.1%。复配酶制剂对大米面包具有良好的改良效果。

In this test,wheat flour and rice flour are used as the main raw materials to prepare rice bread,and the improvement effect of compound enzyme preparation prepared by glucose oxidase(GOD),α-amylase(AM)and lipase(LIP)on the quality of rice bread is studied.With texture characteristics,specific volume,height and sensory score of bread as the evaluation indexes,it is finally determined that when the three kinds of enzymes are compounded as GOD of 25 mg/kg,AM of 15 mg/kg and LIP of 50 mg/kg,the hardness and chewiness of rice bread are 88.71 g and 93.12 g respectively,which decrease by 51.3%and 55.2%respectively compared with the blank group.The elasticity,specific volume,height and sensory score of rice bread are 0.92,4.57(mL/g),6.02 cm and 80 points respectively,which increase by 17.9%,27.3%,32.8%,11.1%respectively compared with the blank group.The compound enzyme preparation has good improvement effect on rice bread.