南方农业学报2012，Vol.43Issue(6)：843-846,4.DOI:10.3969/j:issn.2095-1191.2012.06.843
真菌α-淀粉酶和葡萄糖氧化酶对全麦面粉品质的改良
Quality improvement of whole wheat flour with fungal α-amylase and glucose oxidase
摘要
Abstract
[Objective]Effects of zymin on rheological properties of whole wheat flour and quality improvement of whole wheat flour steamed bread were investigated in order to develop satisfactory whole wheat steamed bread products. [Method]Quality improvement experiments were conducted using fungal α-amylase and glucose oxidase addition to whole wheat flour. Effects of zymin on dough and quality of whole wheat flour steamed bread were evaluated. [Result]With added fungal α-amylase, dough had greater elasticity, gas-holding capacity and expansion effect. In addition, softer, bigger and more flexible whole wheat flour steamed bread proved that the processing technique for flour was well optimized. When glucose oxidase was added to flour, the dough was more elastic, more resistant to stir and less sticky. Sensory evaluation score of the whole wheat flour steamed bread was high with 4 mg/kg fungal α-amylase and 30 mg/kg glucose oxidase. [Conclusion]The whole wheat flour, improved by fungal a-amylase and glucose oxidase, had better ductility and gas -holding capacity, thus the steamed bread was bigger with higher sensory evaluation scores.关键词
全麦面粉/真菌α-淀粉酶/葡萄糖氧化酶/面团流变学特性/品质改良Key words
whole wheat flour/ fungal α-amylase/ glucose oxidase/ rheological property/ quality improvement分类
轻工纺织引用本文复制引用
谢洁,陈宁春,张斌..真菌α-淀粉酶和葡萄糖氧化酶对全麦面粉品质的改良[J].南方农业学报,2012,43(6):843-846,4.基金项目
广西教育厅科研项目(200911MS354) （200911MS354）
