食品科学2018，Vol.39Issue(1)：16-21,6.DOI:10.7506/spkx1002-6630-201801002
复合酶制剂对甜酒酿面包发酵烘焙特性的影响
Effect of Enzyme Combinations on Baking Properties of Bread with Fermented Glutinous Rice
摘要
Abstract
In this study,glutinous rice was fermented by traditional Chinese starter culture (Qu in Chinese) and used in bread making.The quality of bread and dough was evaluated through rheological analysis,biochemical analysis,confocal laser scanning microscopy and sensory evaluation.The quality of bread with fermented glutinous rice was compared with that of common wheat bread,and it was improved by enzyme addition.The results showed higher contents of free sulfhydryl and extractable α-amino nitrogen in dough with fermented glutinous rice than control dough,suggesting that fermented glutinous rice had a detrimental effect on the formation of gluten network in dough,declining the cohesiveness and elasticity of the resulting bread and decreasing the sensory score for taste.However,fermented glutinous rice resulted in bread with more attractive flavor and better color.Addition of enzyme combinations enhanced the structure of the gluten network and significantly improved the quality of bread with fermented glutinous rice,making it much more popular than common wheat bread.关键词
甜酒酿/面筋网络/面包品质/酶Key words
fermented glutinous rice/gluten network/bread quality/enzyme分类
轻工纺织引用本文复制引用
张可欣,蒋慧,汤晓娟,苏晓琴,徐岩,黄卫宁,李宁,Arnaut FILIP..复合酶制剂对甜酒酿面包发酵烘焙特性的影响[J].食品科学,2018,39(1):16-21,6.基金项目
国家自然科学基金面上项目(31071595 （）
31571877) （）
国家高技术研究发展计划(863计划)项目(2012AA022207C) （863计划）
比利时国际合作项目(BE110021000) （BE110021000）
