摘要
为探讨两种α–淀粉酶(LD、XHY)对面包基础粉品质影响,采用降落值法、稠度仪法、拉伸仪法及质构分析法测定面包基础粉中淀粉酶活力、面团流变学特性、面包质构特性、面包比容和高径比。结果表明,添加两种α–淀粉酶可增强面包基础粉淀粉酶活力、增加面团跌落值和延展性、降低吸水率、缩短稳定时间;且添加XHY淀粉酶可明显增大面包比容、高径比,改善面包质构特性,故可选取其添加于面包基础粉中,适宜添加量为50 mg/kg面包基础粉。
Effect of two kinds of amylase on the rheological properties of dough, texture properties, specific volume, height-diameter ratio of bread were measured by methods of falling number, consistograph, extensograph and texture analysis. The results showed that the amylase activity of raw bread powder was enhanced for the falling number increased. The extensibility of flour was increased, water absorption and stability time was decreased by adding the two kinds of amylase. Specific volume and height-diameter ratio was increased and texture properties of bread with the raw bread powder were improved. XHY amylase was optimal to add into raw bread flour with addition of 50mg per kg raw bread flour.
出处
《粮食与油脂》
北大核心
2013年第9期20-23,共4页
Cereals & Oils
基金
山东省高等学校优秀中青年骨干教师国际合作培养项目(SD2013–8–25)
