酶制剂对于麸皮面包的改良研究

研究了纤维素酶、真菌木聚糖酶、葡萄糖氧化酶、真菌α-淀粉酶对麸皮面包品质的影响。结果显示,四种酶单独使用都能很大程度上增大麸皮面包的体积,改善其质构,降低其老化速率。在此基础上,利用正交实验得出复配型酶制剂的最佳配方。

The effects of cellulase,fungal xylanase,glucose oxidase and fungle α -amylase on the characteristics of wheat bran bread were studied, Each of the enzymes could markedly increase bread specific volume, improvw the crumb texture and retard bread staling. Orthogonal experiments were performed to get an optimal preparation for bran bread.