【摘要】 以小麦粉和麸皮为主要原料来制作面包,研究复合菌(酵母、乳酸菌粉和甜酒曲)发酵对面包品质的影响,并结合复合酶制剂(葡萄糖氧化酶、木聚糖酶和纤维素酶)的应用,优化麸皮面包的制作工艺。研究结果发现乳酸菌和甜酒曲都能改善面包的质量,延缓其老化;纤维素酶和木聚糖酶分别对麸皮面包的质量和老化度影响最大;当乳酸菌和甜酒曲的添加量分别为0.08%和1.2%,葡萄糖氧化酶、纤维素酶和木聚糖酶的添加量分别为15、30、25 mg/kg时,所得麸皮面包的质量高、老化度小。更多还原

【Abstract】 Wheat flour and bran were used as main raw materials to produce bread. The effects of compound bacteria( including Yeast, Lactic acid bacteria and Sweet liqueur koji) fermentation on bread quality were studied, combined with compound enzyme(including glucose oxidase, xylanase and cellulase) applications,so as to optimize the bran bread production technology. The results found that Lactic acid bacteria and Sweet wine koji were useful to improve bread quality and delay its aging; Cellulose enzyme and xylanase were the most main factors influenceing the quality and aging degree of bran bread, respectively. It was found that Lactic acid bacteria added 0.08 %, Sweet liqueur koji added 1.2 %, Glucose oxidase added 15 mg/kg, cellulase added30 mg/kg, xylanase added 25 mg/kg, bran bread quality was better with aging degree being lower.更多还原