氧化酶在全麦面包制作中的应用研究

Application of Oxidase in Whole-Wheat Bread Processing

将一种多酚氧化酶漆酶(Laccase,简称LAC)应用于全麦面包的制作,比较其与2种常用的氧化酶对面团的流变性质和面包品质的影响,旨在开发一种新型的烘焙用酶制剂。通过面团流变性质的测定及面包品质的综合评价研究氧化酶对面团和面包质量的影响,结果表明LAC可提高普通面团和全麦面团的黏弹性,对全麦面团的作用更强。全麦面包中加入LOX和LAC能显著增加全麦面包的比容,并以LAC提高比容最为明显。LAC对全麦面包质构的改善作用最明显,且能改善全麦面包的风味。质构测定结果表明LAC对全麦面包质构的改善作用最强。LAC可明显延长面包的老化时间。

To exploit a new bakingenzymic preparations, Laccase, a polyphenol oxidase was applied in whole - wheat bread processing to compare the effect of LAC, POX/H202 and LOX/LA on dough rheological properties and quality of bread through rheologieal properties assays and comprehensive evaluation of bread volume quality in this study. The result showed that LAC most significantly improved the viscoelasticity of ordinary and whole - wheat dough and had more intense effect on the viscoelasticity of the latter. When LOX and LAC were added to the dough, the specific volume of whole -wheat bread was significantly increased, and more obviously increased by adding LAC. LAC can obviously improve texture of whole - wheat bread and change the flavor of it. The texture testing showed that LAC can improve the texture of whole - wheat bread in the most effective way. LAC can obviously lengthen the aging time of bread.