【摘要】 通过正交实验研究了酶制剂对面包品质的影响,开发出面包用复配型酶制剂。实验结果表明,酶制剂单一使用时,α-淀粉酶添加量是0.04 g/100 g,木聚糖酶为0.08 g/100 g,脂肪酶为0.04 g/100 g,谷氨酰胺转氨酶(TG酶)为0.12 g/100 g。复配酶制剂在小麦粉中的添加量是α-淀粉酶0.02 g/100 g、木聚糖酶0.02 g/100 g、脂肪酶0.01 g/100 g、TG酶0.03 g/100 g。通过在复配酶制剂中添加淀粉和蔗糖,配制成使用量为2‰的面包用复配型酶制剂,该复配型酶制剂能使面包评价总分提高30分以上。更多还原

【Abstract】 The effects of enzyme preparations on bread quality by the method of orthogonal experiments were researched,and a compound enzyme preparation for bread was developed. The results indicated that if one kind of enzyme was used each time the amount of α- amylase was 0. 04 g /100 g,xylanase 0. 08 g /100 g,lipase 0. 04 g /100 g,and TG enzyme 0. 12 g /100 g respectively. For compound enzyme preparation the amount of α- amylase was 0. 02 g /100 g,xylanase 0. 02 g /100 g,lipase 0. 01 g /100 g,and TG enzyme 0. 03 g /100 g. The compound enzyme preparation was confected by mixing with starch and sucrose,the dosage of it was 2‰,which can increase bread evaluation scores by more than 30.更多还原