木聚糖酶对面团特性及全麦面包品质影响

Effect of xylanase on dough characteristics and whole wheat bread quality

研究了木聚糖酶对全麦面团功能特性和全麦面包品质特性的影响。结果表明:木聚糖酶不仅会降低全麦粉的吸水率、减少面团的形成时间和稳定时间,还能够降低面团的抗拉伸力,增加面团的拉伸距离。木聚糖酶能够将水不可提取的多糖转化为水可提取的多糖,从而提高面团中的气体保留能力,使面包的比容增大。木聚糖酶能够将面团中的水分重新分配到面筋中,为面筋提供了更多的延展性,使全麦面包具有更好的弹性和柔软度。此外,木聚糖酶增加面包组织结构的均匀性、质地、香气和口感等品质特性。

The effects of xylanase on the functional properties of whole wheat dough and bread quality were studied.The results showed that xylanase not only reduced the water absorption of whole wheat flour,the dough formation time and stability time,but also reduced the dough tensile strength and increase the dough stretching distance.xylanase could transform the polysaccharide which could not be extracted from water into polysaccharide which could be extracted from water,so as to improve the gas retention capacity of dough and increase the specific volume of bread.Xylanase could redistribute the moisture in the dough to the gluten,providing more extensibility for the gluten,and making the whole wheat bread had better elasticity and softness.In addition,xylanase increased the homogeneity,texture,aroma and taste of bread.