中性木聚糖酶在面包制作中的应用

Neutral Xylanases in Wheat Flour Bread-making

通过探讨不同浓度的中性木聚糖酶对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响 ,研究中性木聚糖酶作为焙烤添加剂的可行性。结果表明 ,中性木聚糖酶能显著地改善面粉的粉质 ,当添加量为 0 3mL/kg(面粉 )时 ,面团的形成时间可减少 5 0 %左右 ;能有效地改善面包焙烤品质 ,明显地增加面包的体积和比容 ,同时可以改善面包心的弹性和硬度 ,减小面包皮的硬度 ;酶添加范围为 0 0 5～ 0 48mL/kg(面粉 ) ,能增加面包的抗老化作用 ,贮藏 7d后 ,面包的硬度和弹性没有明显变化 。

We studied the effect of different concentration of neutral xylanases on the quality of wheat flour, the quality of baking and the baked bread, bread staling and retrogradation during the storage period, to the end of investigating the feasibility of neutral xylanases as baking additive. The results clearly showed that neutral xylanases as baking additive could improve the quality of wheat flour and increase the velocity of mixing since dough forming time was reduced by about 50% with 0 30 mL/kg flour addition. It not only improve the quality of baking and baked bread, increase volume and specific volume of bread, improve the hardness and springiness of bread center, decrease the hardness of bread crust, but also significantly reduce retro gradation and staling during the storage period, prolonging the shelf life of the baked product. The amount of addition ranged from 0.05 to 0.48 mL/kg wheat flour among which the optimal addition was 30 mL/100 kg wheat flour.