中国食品学报2012，Vol.12Issue(9)：128-136,9.
酶制剂对面团流变学特性和面包品质的影响
Effect of Enzymes on Rheological Properties of Dough and Bread Quality
摘要
Abstract
The effect of enzymes with different amount on rheological properties of dough and baking quality of bread were studied. The result showed that the rheological properties of dough decreased with addition of the fungus amylase and the xylanase, increased more or less with addition of the glucose oxydase, TG and lipase. The fungus amy-lase, the xylanase, the glucose oxydase and lipase improved the baking quality of bread, increased the special volume prominently, reformed the hardness and springiness of bread. But the TG affected the baking quality of bread not significantly. The experiment results showed that the optimum additions of the fungus amylase, the xylanase, the glucose oxydase and lipase were 5 μL/kg, 20 mg/kg, 30 μL/kg and 50 mg/kg.关键词
面包/流变学特性/比容/硬度/弹性/酶制剂Key words
bread/ rheological properties/ special volume/ hardness/ springiness/ enzymes引用本文复制引用
王雨生,耿欣,陈海华,王坤..酶制剂对面团流变学特性和面包品质的影响[J].中国食品学报,2012,12(9):128-136,9.基金项目
山东省高等学校优秀青年教师国内访问学者项目经费资助(No.2007-11-2010D104) （No.2007-11-2010D104）
