不同α-淀粉酶对面团发酵力影响的研究

STUDY ON THE INFLUENCE OF FUNGAL THE DIFFERENT AMYLASE ON THE GASSING POWER OF FERMENTED DOUGH

研究了不同温度、不同pH值条件下细菌α-淀粉酶和真菌α-淀粉酶对面团发酵力的影响.结果表明：细菌α-淀粉酶在30-50℃产气力基本一致,60℃以上产气力明显下降;在pH4.0时,40-50℃产气力相对较大;真菌α-淀粉酶30-50℃的产气量基本一致,60℃以上的产气力明显下降,总体上随着温度的升高,产气力下降;在pH4.0-5.0时,30℃产气力相对较大.

The effect of fungal α- amylase and bacteria α- amylase on gassing power of dough was studied in the different temperature and the different pH. The results showed that bacteria α - amylase had a similarity gassing power of dough between the 30 - 50 ℃, and it is obviously decreased above 60 ℃, the gassing power of dough is larger in the condition of 40 - 50 ℃ ,pH 4.0. The fungal α-amylase had a similarity gassing power of dough between the 30 - 50 ℃, it is obviously decreased above 60 ℃ ,with the incerase of the temperature, the gassing power of dough decreased. The gassing power of dough is larger in the condition of 30 ℃ ,pHg. 0 - 5.0.