摘要
研究了木聚糖酶对冻藏1、7、14 d的冷冻面团和馒头品质特性的影响。采用差示量热扫描仪(DSC)测定了冷冻面团的可冻结水(冰)含量,讨论了木聚糖酶改善冷冻面团品质的热力学机制。研究结果表明,随着冻藏时间的延长,面团的发酵力、酵母存活率、馒头比容、抗老化能力均呈现一定的下降趋势;在相同的冻藏时间下,木聚糖酶对面团的发酵特性和馒头品质改善作用明显;木聚糖酶含量为80 mg/kg时,可冻结水(冰)含量最低;添加木聚糖酶后,冰晶颗粒更加细小均匀。这说明适量的木聚糖酶能够有效地降解水不溶性阿拉伯木聚糖,使更多的水分保留在面筋网络结构中,从而抑制低温面筋网络结构和酵母细胞的破坏作用,改善馒头品质。
A research has been carried out to investigated effect of xylanase on fermentation capacity and the quality of frozen dough steamed bread after frozen for 1 d ,7 d, 14 d were investigated. The freezable water content was determined by differential scanning calorimetry. The results showed that extending the frozen time resulted in decrease of leavening power and yeastg survivalration of frozen dough, specific volume and anti - staling activity of frozen dough steamed bread. With the delaying of frozen time, xylanase increased the fermentation capacity and the quality of frozen dough steamed bread significantly. Frozen dough added with 80 mg/kg xylanase has the lowest freezable water con- tent. Xylanase in frozen dough resulted in a more homogeneous small ice crystal structure. This results indicated that xylanase at the optimal level of addition could decompose water insoluble araboxylan effectively, and could retain more moisture in gluten. Therefore, it could inhibit damage of low temperature on gluten texture and yeast cell, to improve the quality of steamed bread.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第12期17-22,共6页
Journal of the Chinese Cereals and Oils Association
