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酶制剂在现烤面包生产中的应用研究
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Application of enzyme preparations in baking bread
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    摘要:

    对两种酶制剂(α-淀粉酶、木聚糖酶)在冷冻1d和3d面团中的应用进行了研究。结果表明,随着冻藏时间的延长,面团的发酵力、酵母存活率、面包比容、面包柔软性均呈下降趋势;与对照相比,α-淀粉酶、木聚糖酶对面团的发酵特性和面包品质改善作用明显;冷冻1d时,α-淀粉酶添加量为0.4g/kg或木聚糖酶为0.8g/kg时面团的酵母存活率、面包比容、面包柔软性最佳,α-淀粉酶添加量为0.6g/kg或木聚糖酶添加量为0.4g/kg时发酵力最佳;冷冻3d时,α-淀粉酶添加量为0.6g/kg时面团的酵母存活率、面包比容、面包柔软性最佳,α-淀粉酶添加量为0.8g/kg时酵母发酵力最佳,木聚糖酶添加量为1.2g/kg时面包柔软性最佳,添加量为0.8g/kg时酵母存活率、面包比容、酵母发酵力最佳。

    Abstract:

    The applications of two kinds of enzyme preparation in the dough frozen for 1 day and 3 days were studied. The results indicated that with the extension of the frozen storage time, the fermenting power of dough, the survival rate of yeast, the specific volume of bread and the softness of bread were all in the trend of decline. Compared with the control group, the fermentation property of frozen dough and bread quality was improved obviously by α-amylases and xylanase. Frozen for 1 day, the survival rate of yeast, the specific volume of bread and the softness of bread were the best ones when the amount of α-amylases was 0.4g/kg or the amount of xylanase was 0.8g/kg; the fermenting power was best when the amount of α-amylases was 0.6g/kg or that of xylanase was 0.4g/kg.Frozen for 3 days, the survival rate of yeast, the specific volume of bread and the softness of bread were the best ones when the amount of α-amylases was 0.6g/kg; fermenting power was the best when the amount of α-amylases was 0.8g/kg;the softness of bread was the best when the amount of xylanase was 1.2g/kg; the survival rate of yeast, the specific volume of bread and the fermenting power were the best ones when the amount of xylanase was 0.8g/kg.

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陈书明,陈玮.酶制剂在现烤面包生产中的应用研究[J].粮油食品科技,2016,24(6):34-37.

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  • 在线发布日期: 2016-11-29
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