酶制剂对马铃薯面包品质的影响

Effect of Enzyme Preparation on the Quality of Potato Bread

为改善马铃薯面包的品质,在混合粉中添加酶制剂,以质构特性、比容为评价指标。研究α-淀粉酶、葡萄糖氧化酶、木聚糖酶、脂肪酶添加量对马铃薯面包品质的影响。研究结果表明:在α-淀粉酶添加量0.02%、葡萄糖氧化酶添加量0.02%、脂肪酶添加量0.01%、木聚糖酶添加量0.02%条件下,制备的马铃薯面包质构特性和比容值最优,其中比容值是对照组的1.25倍,硬度、胶着度、咀嚼度、粘附性显著降低,弹性值升高。研究结果为马铃薯主食化生产提供理论依据。

In order to improve the quality of potato bread, enzyme preparations were added to the mixed powder, and the texture characteristics and specific volume were used as evaluation indexes. The effects of α-amylase, glucose oxidase, xylanase and lipase on the quality of potato bread were studied. The results showed that the quality of potato bread prepared under the conditions of 0.02% α-amylase, 0.02% glucose oxidase, 0.02% xylanase and 0.01% lipase was the best. The volume value was 1.25 times that of the control group, and the hardness, the degree of adhesion, the chewiness, the adhesion were significantly lowered, and the elasticity value was increased. The research results provided a theoretical basis for potato staple food production.