谷氨酰胺转氨酶对冷冻面团和面包品质的影响

Effect of Glutamine Transaminase on Fermentation Capacity of Frozen Dough and Quality of Bread

对谷氨酰胺转氨酶在冷冻1 d、3 d面团中的应用进行了研究。结果如下:与对照相比,谷氨酰胺转氨酶对面团的发酵特性和面包品质改善作用明显;随着冻藏时间的延长,面团的发酵力、酵母存活率、面包比容、面包柔软度均呈下降趋势;冷冻1 d时,谷氨酰胺转氨酶添加量为0.8 g/kg时酵母存活率最大、酵母发酵力最强、面包比容和柔软度最好;冷冻3 d,对酵母存活率和面包比容的影响,最佳添加量为0.8 g/kg,对酵母发酵力的影响,最佳添加量为1.6 g/kg,对面包柔软度的影响为1.2 g/kg。

Glutamine transaminase was studied in the role of the frozen 1 d, 3 d dough. The results indicate that： compared with the control, glutamine transaminase fermentation capacity of frozen dough and quality of bread improved obviously. With the extension of freezing storage time, the survival rate of fermenting power, yeast dough, bread volume and bread softness was on the decline. When frozen was 1 d, the glutamyl ammonia was 0.8 g/kg of the largest of survival bread specific volume, the strongest yeast, bread specific volume and softness best. When frozen was 3 d, the best was to add the amount of 0.8 g/kg for the survival rate of yeast and bread specific volume, l.6 g/kg for yeast fermenting power, 1.2 g/kg for bread softness.