不同酶制剂对信阳地区小麦馒头品质的作用

以信麦1168、信麦126、信麦79、信麦136小麦粉为主要原料,分别添加不同浓度梯度的真菌α-淀粉酶、木聚糖酶、葡萄糖氧化酶制作馒头,测定馒头比容、宽高比和感官品质,并进行相关性的分析.结果表明:真菌α-淀粉酶添加量为25 mg/kg时,信麦79和信麦126的比容分别为2.479 ml/g和2.438 ml/g,达到...

Effects of different enzymes on the quality of wheat steamed bun in Xinyang area

The wheat flour of Xinmai 1168,Xinmai 126,Xinmai 79 and Xinmai 136 were used as the main raw materials to make steamed buns by adding fungal α-amylase,xylanase and glucose oxidase with different concentration gradient,respectively.The specific volume,width to height ratio and sensory quality of steamed buns were measured and the correlation analysis was carried out.The results showed that when the fungal α-amylase supplemental level was 25 mg/kg,the specific volumes of Xinmai 79 and Xinmai 126 were 2.479 ml/g and 2.438 ml/g,respectively,reaching the maximum values.The ratio of width to height of steamed bread of Xinmai 136 was 1.393,and the sensory score of Xinmai 79 was 86.4.When xylanase supplemental level was 30 mg/kg,the specific volumes of Xinmai 79 and Xinmai 1168 steamed buns were 2.406 and 2.231,which had a better improvement effect on the quality of steamed buns.The ratio of width to height of Xinmai 136 and Xinmai 126 was 1.417 and 1.419,and the sensory score of Xinmai 79 was 85.3.When the glucose oxidase supplemental level was 25mg/kg,the specific volumes of Xinmai 79 and Xinmai 126 steamed bread were 2.278 and 2.256,the width to height ratio of Xinmai 126 was 1.458,and the sensory score of Xinmai 79 was 82.Therefore,adding 25 mg/kg fungal α-amylase,30 mg/kg xylanase and 25 mg/kg glucose oxidase to steamed bread can increase the specific volume,width to height ratio and sensory quality of Xinmai steamed buns,and improve the overall quality of steamed buns.