Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread
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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。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.
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Keywords:
- single enzyme /
- complex enzyme /
- whole wheat bread /
- specific loaf volume /
- texture /
- anti-staling effects
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