不同酶制剂对面包品质影响

研究葡萄糖氧化酶(GOD)、转谷氨酰胺酶(TG)、脂肪酶和真菌淀粉酶对面包比容、出品率、硬度及水分迁移影响。结果表明,葡萄糖氧化酶能增大面包体积、降低出品率、提高面包芯硬度和有效延缓贮藏期水分散失;转谷氨酰胺酶能增大面包体积、降低出品率、降低面包芯硬度,对水分保持作用不明显;脂肪酶会减小面包体积、增加出品率、明显降低面包芯硬度和保持面包芯水分;真菌淀粉酶能有效增加面包体积、降低出品率、降低面包芯硬度,对水分保持无明显作用。

Effects of enzymes on quality of bread

Effects of glucose oxidase(GOD ),transglutaminase(TG ),lipase and fungal amylase on the specific volume,product yield,hardness and moisture migration of bread were studied.Results show that GOD could increase bread volume,decrease the product yield,and increase the hardness of bread core and lower the moisture lose during storage stage.TG could increase bread volume,decrease the product yield,but reduce the hardness of bread core,and have no obvious effects on the moisture retention.Lipase could decrease bread volume,increase the product yield,was effective to reduce the hardness of bread core,and improve the moisture retention.Fungal amylase could effectively increase bread volume,decrease the product yield and the hardness of bread core,but have no obvious effects on the moisture retention.