摘要
将麦芽糖淀粉酶应用于全麦面包的制作,研究不同添加量的麦芽糖淀粉酶对全麦面包的保鲜影响.结果表明,与未添加酶制剂的对照组面包相比较,实验组面包的烘焙品质明显改善,比容和感官评分显著提高;在不同的储存条件下,实验组面包的水分含量下降较慢,感官品质保持较好.
In this experiment,maltose amylase was applied to the production of whole wheat bread,and the effects of different amounts of maltose amylase on the preservation of whole wheat bread were studied.The results showed that compared with the control group,the baking quality of bread in the experimental group was significantly improved,and the specific volume and sensory score of bread were significantly improved.Under different storage conditions,the moisture content of bread in the experimental group decreased slowly and the sensory quality remained good.
作者
丁寅寅
刘艳芳
廖洪梅
张德欣
DING Yin-yin;LIU Yan-fang;LIAO Hong-mei;ZHANG De-xin(Department of Biochemical Engineering,Fuyang Institute of Technology,Fuyang 236000,Anhui,China)
出处
《兰州文理学院学报（自然科学版）》
2019年第6期53-57,共5页
Journal of Lanzhou University of Arts and Science(Natural Sciences)
基金
安徽省自然科学研究重点项目“复合酶制剂在皖北地区全麦面粉改良中的应用研究”(KJ2018A0743)
皖农科函[2019]103号阜阳小麦三产融合综合试验站
关键词
麦芽糖淀粉酶
保鲜
全麦面包
maltose amylase
preservation
whole wheat bread
