食品与发酵工业2026，Vol.52Issue(18)：61-69,9.DOI:10.13995/j.cnki.11-1802/ts.045427
脂肪酶对中筋小麦面团流变学特性及蛋糕品质的影响
Effects of lipase on the rheological properties of medium-gluten wheat dough and cake quality
摘要
Abstract
To improve the processing performance and broaden the application of medium-gluten wheat dough,this study investigated the effects of lipase addition on the farinograph properties of medium-gluten wheat flour,as well as on the extensibility and rheological properties of dough,and on the texture,microstructure,and sensory attributes of cakes.The results showed that the highest dough stability time was obtained at a lipase addition of 800 U/g(15.43 min),which was significantly higher than that of the control(11.43 min).In addition,the effects of lipase on the processing performance of medium-gluten wheat dough exhibited pronounced addition mount-and re-action time-dependent characteristics.After 40 min of fermentation,the dough containing 800 U/g lipase reached a maximum extensibility of 65.26 mm and exhibited favorable viscoelastic behavior.Meanwhile,lipase addition markedly improved cake quality.At an addition of 1 200 U/g,the cake showed the highest specific volume and height-to-diameter ratio,while the mean pore diameter and pore volume in-creased from 1.26 mm and 3.52 mm3 in the control to 1.95 mm and 8.15 mm3,respectively.However,excessive lipase addition(＞1 600 U/g)led to significant reductions in flour water absorption and dough stability time,weakened dough viscoelasticity,and resul-ted in decreased cake volume and inferior flavor scores.Overall,appropriate lipase addition(800-1 200 U/g)effectively improves dough processing properties and enhances cake quality.关键词
脂肪酶/中筋小麦面团/质构特性/流变学特性/蛋糕品质Key words
lipase/medium-gluten wheat dough/textural characteristics/rheological properties/cake quality引用本文复制引用
安馨,刘豪,贾艺格,梁赢,王小花,张霞,王金水..脂肪酶对中筋小麦面团流变学特性及蛋糕品质的影响[J].食品与发酵工业,2026,52(18):61-69,9.基金项目
国家自然科学基金项目(32372400) （32372400）
河南省高等学校重点科研项目计划(26A550004) （26A550004）
河南工业大学高层次人才科研启动基金项目(31401759) （31401759）
