【作者】 魏巍；

【导师】 周先汉；

【作者基本信息】 合肥工业大学 ， 食品科学， 2009， 硕士

【摘要】 本论文研究在国产面粉中添加真菌a-淀粉酶、细菌木聚糖酶、脂肪酶、葡萄糖氧化酶四种酶制剂,对国产面粉烘焙品质的影响以及酶制剂对面包最终的食用品质、加工特性和外观特性等方面的改善。同时探讨面包老化的原因,影响面包老化的各种因素,延缓面包老化速率的方法和途径以及面包老化的机理。单因素试验结果表明真菌a-淀粉酶的添加量在5-15mg/kg,细菌木聚糖酶的添加量在10-20mg/kg,脂肪酶的添加量在10-20mg/kg,葡萄糖氧化酶的添加量在5-10mg/kg时面包的综合品质比较好,面包纹理疏松,体积大,弹性较大,面包外观色泽和口感以及内部结构等整体品质较优。通过正交试验分析可知,酶制剂对国产面粉烘焙品质的影响按大小依次为:葡萄糖氧化酶和真菌a-淀粉酶,细菌木聚糖酶、脂肪酶。以上四种酶添加量的最优组合为真菌a-淀粉酶14mg/kg,细菌木聚糖酶为20mg/kg,脂肪酶的为16mg/kg,葡萄糖氧化酶为6mg/kg。通过试验了解酶制剂对面包老化的影响,试验结果表明添加了酶制剂的面包,老化速度明显减缓。单因素试验结果表明真菌a-淀粉酶的添加量在15-20mg/kg,细菌木聚糖酶的添加量在10-15mg/kg,脂肪酶的添加量在20-25mg/kg,葡萄糖氧化酶酶的添加量在10-15mg/kg时面包的老化速率较慢。更多还原

【Abstract】 This paper studied on adding fungi a-amylase bacteria xylanase lipase and glucose oxidase in domestic flour which can improve the quality of the bread consumption, characteristics of processing and the appearance. At the same time, the paper discussed the causes of bread staling. The various factors that impact bread staling. The ways of retard bread staling rate and the mechanism of bread staling.Single factor test results show that the fungus a-amylase in the amount of 5-15 mg/kg, the bacteria xylanase amount in the 10-20 mg/kg, the lipase in the amount of 10-20 mg/kg, glucose oxidase enzyme in the amount of 5-10 mg/kg, the comprehensive quality of bread is better. Such as large volume, greater flexibility, color and texture of bread appearance and internal structure of the whole quality are better. The orthogonal test results show that the impact of domestic flour’quality on the order is glucose oxidase, fungi a-amylase, xylanase enzyme, and lipase. The optimal Content of four enzymes is: fungi a-amylase is 14 mg/kg, bacteria xylanase is 20 mg/kg, lipase is 16 mg/kg, and glucose oxidase is 6 mg/kg.The experiment results show that bread staling significantly slow down which is added enzyme. Single factor test results show that the rate of bread staling is slower, when the fungus a-amylase in the amount of 15-20 mg/kg, the bacteria xylanase amount in the 10-15 mg/kg, the lipase in the amount of 20-25 mg/kg, glucose oxidase enzyme in the amount of 10-15 mg/kg.更多还原