α-淀粉酶及谷氨酰胺转氨酶在燕麦甜面包中的应用

The Application of α-Amylase and Transglutaminas in Oat Sweet Bread

将α-淀粉酶和谷氨酰胺转氨酶两种酶制剂应用于燕麦甜面包制作中,以改善其食用品质。通过响应面分析,以面包的感官评定综合得分为响应值,得到燕麦面包最佳工艺参数。结果表明,α-淀粉酶和谷氨酰胺转氨酶对燕麦面包的感官品质具有一定的改善作用,而燕麦面包的最佳工艺参数为燕麦粉的添加量为6.0%,α-淀粉酶的添加量为0.6%,谷氨酰胺转氨酶的添加量为0.15%,此工艺条件下得到的感官评定综合得分最佳值为95.98分。

α-Amylase and Transglutaminase were used to make oat sweet bread to improve the eating quality. A response surface was used to determine the optimum parameters of oat bread. The sensory quality scores were measured as response. The results showed that α-Amylase and Transglutaminase bad a certain improvement for oat bread. The optimum amount of oat, α-Amylase and TransgIutaminase were 6.0%, 0.6% and 0.15%. As response, the sensory quality score was 95.98.