摘要
利用木聚糖酶直接酶解小麦麸皮,将酶解液浓缩后加入面粉,用面粉粉质和拉伸特性探讨酶解戊聚糖对面粉品质的影响,并用面包的烘烤失水量、比容、面包芯水分、质构等参数考察酶解戊聚糖对面包品质的影响。结果表明:木聚糖酶能酶解小麦麸皮中的水不溶性戊聚糖。酶解液对低筋粉的改善作用最明显,其中以料液比1:8(m:V),反应温度50℃,酶解时间90min,酶用量5mL/20g(酶液/麸皮,酶活400U/mL)的酶解液,在添加量为1.0%(以酶解液中含有的戊聚糖计,1g戊聚糖/100g面粉)时,对面粉和面包的品质改善效果最佳。
The effects were studied of hydrolysates of pentosans in wheat bran by xylanase on wheat flour quality by farinograph and tensile properties, and bread quality by watevloss, specific volume, texture and so on. The result showed that water unextractable arabi noxylan in wheat bran could be hydrolyzed effectively by xylanase. Quality of low-gluten flour and relative bread were improved most re markablly. The optimum dosage for improvement of flour and rela rive bread quality was 1.0 % （pensatons） hydrolysates which was hy- drolyzed 90 rain at 50 ℃ with 5 mL/2 0g（enzyme liquid/wheat bran） enzyme liquid and 1 ： 8 （ratio of material and water）.
出处
《食品与机械》
CSCD
北大核心
2012年第6期36-42,共7页
Food and Machinery
基金
国家"十二五"科技支撑计划(编号:2012BAD37B06
2012BAD37B07)
