摘要
通过流变学试验、面包烘焙试验和面包芯质构测试,探讨了戊聚糖酶对国产小麦面包粉品质的影响。试验表明,与对照组相比较,在添加适量戊聚糖酶后,面团的流变学性质、面包品质都得到明显改善。质构测试显示,戊聚糖酶可以有效地延缓面包制品的老化现象。试验条件下,添加戊聚糖酶60μg/g(酶/小麦粉)为最适添加量。
Effects of exogenous pentosanase on domestic wheat bread flour was studied by rheological test, bread-makingexperiments and texture analysis. The results indicated that compared with the control sample, the rheological properties ofdough and bread quality were improved remarkably when proper dose of exogenous pentosanase was added. The textureanalysis showed that exogenous pentosanase could also prevent the bread from retrogradation. The optimal dose of exogenouspentosanase was 60μg/g (enzyme/wheat flour) in this experiment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期41-44,共4页
Food Science
关键词
国产小麦
面包粉
戊聚糖酶
质构
和面
流变学性质
面团
外源
品质
试验
exogenous pentosanase
domestic bread flour
quality improving
rheological properties
bread quality
texture analysis
