不同酶制剂对预糊处理化大米面包品质的影响

Effects of Different Enzymes on the Quality of Pre-gelatinized Rice Bread

探讨了α-淀粉酶、脂肪酶、谷氨酰胺转氨酶和漆酶四种酶制剂对预糊化处理大米面包的感官特性及质构特性的影响。结果表明,α-淀粉酶、脂肪酶、谷氨酰胺转氨酶和漆酶四种酶制剂对预糊化处理大米面包品质都有显著的改善作用。预糊化处理大米粉制作的大米面包中,α-淀粉酶、脂肪酶、谷氨酰胺转氨酶和漆酶添加量分别为0.006%,0.003%,0.005%和0.004%时的面包纹理疏松、体积大、弹性较大、面包外观色泽和口感以及内部结构等整体品质较优。

The effects of several enzymes, including a-amylase, lipase, glutamine transaminase, laccase enzyme, on thesensory and textural characteristics of pre-gelatinized rice bread were discussed respectively. The results indicated that thesefour enzymes could modified the sensory and textural characteristics of pre-gelatinized rice bread. The optimal amounts ofa-amylase, lipase, glutamine transaminase, laccase added were 0.006%, 0.003%, 0.005% and 0.004%, respectively. Underthese conditions, the pre-gelatinized rice bread could have better qualities including more loose texture, the bigger volume,greater elasticity, better color and taste, and better internal structure.