粮油食品科技

中国科技核心期刊

复配酶制剂对面包品质的影响
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Effect of compound enzyme preparation on the quality of bread
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    摘要:

    通过正交实验研究了酶制剂对面包品质的影响,开发出面包用复配型酶制剂。实验结果表明,酶制剂单一使用时,α-淀粉酶添加量是0.04 g/100 g,木聚糖酶为0.08 g/100 g,脂肪酶为0.04 g/100 g,谷氨酰胺转氨酶(TG酶)为0.12 g/100 g。复配酶制剂在小麦粉中的添加量是α-淀粉酶0.02 g/100 g、木聚糖酶0.02 g/100 g、脂肪酶0.01 g/100 g、TG酶0.03 g/100 g。通过在复配酶制剂中添加淀粉和蔗糖,配制成使用量为2‰的面包用复配型酶制剂,该复配型酶制剂能使面包评价总分提高30分以上。

    Abstract:

    The effects of enzyme preparations on bread quality by the method of orthogonal experiments were researched, and a compound enzyme preparation for bread was developed. The results indicated that if one kind of enzyme was used each time the amount of α-amylase was 0.04 g/100 g, xylanase 0.08 g/100 g, lipase 0.04 g/100 g, and TG enzyme 0.12 g/100 g respectively. For compound enzyme preparation the amount of α-amylase was 0.02 g/100 g, xylanase 0.02 g/100 g, lipase 0.01 g/100 g, and TG enzyme 0.03 g/100 g. The compound enzyme preparation was confected by mixing with starch and sucrose, the dosage of it was 2‰, which can increase bread evaluation scores by more than 30.

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陈书明,陈玮.复配酶制剂对面包品质的影响[J].粮油食品科技,2014,22(6):88-91.

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  • 在线发布日期: 2014-12-29
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