酶制剂对郑麦158面包烘焙品质的改良效果

Improvement Effect of Enzyme Preparations on Baking Quality of Zhengmai 158

为了提高国产优质小麦的烘焙品质并促进其推广应用,以小麦新品种郑麦158为原料,通过单因素试验研究了不同添加量α-淀粉酶、葡萄糖氧化酶、脂肪酶对面包烘焙品质的影响,并通过正交试验筛选改良面包烘焙品质的最佳酶制剂配比。结果表明,3种酶制剂对面包的感官评分均有显著影响,具体表现为α-淀粉酶>葡萄糖氧化酶>脂肪酶。面包烘焙品质最佳的酶制剂组合为α-淀粉酶20 mg/kg、葡萄糖氧化酶15 mg/kg、脂肪酶10 mg/kg,在此条件下制作的面包感官评分为92分。综上,在郑麦158面粉中添加一定量的α-淀粉酶、葡萄糖氧化酶、脂肪酶,可制得品质较好的面包。

In order to improve the baking quality of domestic high-quality wheat and promote its application,Zhengmai 158,a new wheat variety,was used as the raw material to study the application effect of different amounts ofα-amylase,glucose oxidase and lipase on the baking quality of bread,and the best ratio of enzyme preparations to improve the quality of bread was selected by orthogonal test.The results showed that the three enzyme preparations had significant effects on the sensory scores of bread,and the order wasα-amylase>glucose oxidase>lipase.The best combination of enzyme preparations was 20 mg/kgα-amylase,15 mg/kg glucose oxidase and 10 mg/kg lipase.The sensory score of bread was 92 under the above condition.To sum up,adding a certain amount ofα-amylase,glucose oxidase and lipase to Zhengmai 158 flour could make bread with better quality.