酶制剂对全麦面包品质作用分析

陆云军; 陆利霞; 姚丽丽; 林丽军; 熊晓辉

doi:10.13386/j.issn1002-0306.2019120153

酶制剂对全麦面包品质作用分析

doi: 10.13386/j.issn1002-0306.2019120153

南京工业大学食品与轻工学院, 江苏南京 211800

基金项目:

江苏省科技计划（省重点社会发展）课题（BE2016803）。

详细信息

作者简介:
陆云军(1995-),男,硕士研究生,研究方向:食品科学,E-mail:1148142909@qq.com。

通讯作者:
陆利霞(1972-),女,博士,副教授,研究方向:食品生物技术,E-mail:llxhn66@126.com。

中图分类号: TS201.1
计量
- 文章访问数: 9
- HTML全文浏览量: 2
- PDF下载量: 5
- 被引次数: 0
出版历程
- 收稿日期: 2019-12-13

Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread

College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China

摘要

摘要: 全麦面包富含各类有益于人体健康的营养物质，但其消费量却远低于白面包，其原因主要在于全麦面包质地坚韧且感官品质不佳，因此需要对全麦面包的品质进行改良。添加酶制剂是全麦面包品质优化措施之一。本文阐述了木聚糖酶、α-淀粉酶、植酸酶、淀粉葡萄糖苷酶、葡萄糖氧化酶及脂肪酶单独作用时对全麦面包的比容、质构及老化方面的影响及作用机制，并介绍了复合酶制剂应用于改良全麦面包的研究成果。通过多种酶制剂的复配，可以更全面地改善全麦面包的品质，避开了单一酶制剂对全麦面包品质改良的局限性。
- 单一酶制剂 /
- 复合酶制剂 /
- 全麦面包 /
- 面包比容 /
- 质构 /
- 抗老化
Abstract: Whole wheat bread contains various kinds of functional nutrients which are beneficial to human health,but its consumption is much lower than that of white bread. The main reason is that whole wheat bread has a tough texture and poor sensory quality. Therefore,the quality of whole wheat bread needs to be improved. The effects of xylanase,α-amylase,phytase,amyloglucosidase,glucose oxidase,and lipase on the specific volume,texture,and aging of whole wheat bread and the mechanism of action are described. In addition,the research progress of improving the quality of whole wheat bread with complex enzyme is also introduced. Through adding multiple enzymes,the quality of whole wheat bread can be improved more comprehensively,and the limitation of improving the quality of whole wheat bread by the single enzyme can be avoided.
- single enzyme /
- complex enzyme /
- whole wheat bread /
- specific loaf volume /
- texture /
- anti-staling effects

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参考文献(46)

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