木聚糖酶对面粉糊化特性和面包品质的影响

Effect of xylanase on pasting properties of flour and bread quality

探讨不同添加量的木聚糖酶对面粉的糊化特性、面包焙烤品质以及面包贮存品质的影响。结果表明:添加木聚糖酶对面粉的糊化温度、衰减值、回生值影响不大,但可降低面粉的峰值黏度、最低黏度和最终黏度,木聚糖酶能有效地改善面包焙烤品质,显著增加面包比容,有效改善面包的硬度和弹性,明显的降低了面包的老化程度。当木聚糖酶添加量为10 mL/kg面粉时,面包焙烤品质及贮存效果最佳。

The effect of xylanase with different amount on pasting properties of flour,baking quality and aging of bread during storage was studied.The result showed that addition of xylanase had no effect on the pasting temperaure,attenuation,retrogradation of flour,while the peak viscosity,lowest viscosity and final viscosity of flour.xylanase improved the baking quality of bread,increased bread volume prominently,reformed the hardness and springiness of bread,delayed aging degree.The optimum addition of xylanase was 10mL/kg flour,on which the bread showed the best quality of baking.