摘要
研究葡萄糖氧化酶(GOD)和木聚糖酶(XY)对面团的发酵特性[最大发酵高度(Hm)、持气率(R)和气体逸出时间(Tx)],面包的焙烤品质(面包比容、高径比)和面包质构(硬度、弹性)的影响。结果表明,添加30U/100gGOD的面团Hm、R和Tx分别为空白样品的1.26、1.05和1.15倍,同时面包比容增加9%,高径比提高10.6%。添加适量XY亦对面团的各项参数有改善作用,其中对面包弹性的效果最为明显。XY和GOD的复合使用具有协同性,对面包各项参数的改善效果都优于单独使用。
The effects of glucose-oxidase （GOD） and xylanase （XY） on the fermentation characteristics [maximum dough height（Hm）,gas retention rate（R）and time of gas release（Tx）] of dough,baking qualities （bread specific volume and height-diameter ratio）and texture （hardness and elasticity of bread crumb）of breads were investigated. The results suggested that,when addition of 30 U/100 g GOD to the flour,Hm,R and Tx increased 1.26,1.05 and 1.15 times respectively,the bread specific volume and height-diameter ratio were also improved 9 % and 10.6 % respectively. Added appropriate amount of XY could improve properties of bread,especially the elasticity of bread crumb. The co-using of the both enzymes resulted in a remarkable increased of bread parameters, higher than used lonely.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期46-49,共4页
Food Research and Development
