摘要
研究了脂肪酶S、脂肪酶F、木聚糖酶、真菌α-淀粉酶对馒头色度的影响,并对馒头色度与内部组织均匀度进行了相关性分析.结果表明:脂肪酶S、脂肪酶F、木聚糖酶、真菌α-淀粉酶对馒头的色度均有改善作用,色度与均匀度呈显著正相关.其中脂肪酶S和脂肪酶F对馒头色度改善效果较明显;木聚糖酶和真菌α-淀粉酶改善了馒头内部组织均匀度从而改善了馒头的色度.
In this paper, we studied the effects of lipase S, lipase F, xylanase, and fimgi a-amylase on the whiteness of steamed bread, and analyzed the correlation between the tissue uniformity and the whiteness of the steamed bread. The results showed that the whiteness was in significant positive correlation with the uniformity; lipase S and lipase F had an obvious effect in improving the whiteness of the streamed bread;and xylanase and fungi a-amylase could improve the tissue uniformity of the steamed bread so as to improve the whiteness of the steamed bread.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第3期51-54,60,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学研究生教育创新计划项目(11YJCX32)
公益性行业(农业)科研专项经费项目(201303070)
关键词
馒头
色度
均匀度
酶制剂
steamed bread
color
uniformity
enzyme
