麦芽糖淀粉酶对面包品质及面团特性的影响

研究枯草芽孢杆菌来源的麦芽糖淀粉酶对面包品质及面团特性的影响,为深入了解酶制剂在烘焙产品中的作用提供理论依据。本实验主要研究了麦芽糖淀粉酶(添加量0%、0.02%、0.04%和0.06%)对面包比容、质构、贮藏期间面包保水性、质构、感官品质及面团流变学特性的影响。结果表明:面包保水性随麦芽糖淀粉酶添加量的增加而显著提高(P<0.05),而且麦芽糖淀粉酶能显著延缓面团黏度和回生值的增加(P<0.05),改善面团品质。当面包贮藏天数的增加,麦芽糖淀粉酶还能延缓面包硬度和咀嚼性的增加,减缓贮藏期面包品质下降(P<0.05)。其中,添加0.04%的麦芽糖淀粉酶能够明显延缓面包老化,对面团淀粉糊化特性影响较小。面包贮藏第7 d时,能减少水分损失36.92%,保持面包弹性。因此,麦芽糖淀粉酶能够延缓面包老化和面包品质下降。

Effect of Maltogenic Amylase on the Quality of Bread and Dough Characteristics

The effect of maltogenic amylase(MA)from Bacillus subtilis on the quality of bread and dough characteristics were investigated,and the general conclusion of this research could provide a theoretical basis for understanding the role of enzyme preparations in baked products. Four different concentrations of MS were incorporated into the bread formulation,and the influence of addition of MA at 0,0.02%,0.04% and 0.06% on the bread specific volume,texture,water retention,and the textural properties of the bread during storage,sensory characteristic as well as dough rheological properties were studied systematically. The investigation showed that the water retention of bread was significantly improved(P<0.05)and the viscosity and retrogradation of dough were reduced with the increase of MA additive amount(P<0.05). The increase of bread firmness and chewiness were delayed and the aging and quality degradation of bread could be slowed down with the increase of storage days by the addition of MA. Furthermore,the addition of MA at 0.04% can significantly delay the aging of bread,and has little effect on the starch gelatinization properties of the dough. It also revealed an improvement of the bread quality,resulting in the reduction of the water loss rate by 36.92% on the 7th day of storage. The flexibility and toughness of bread were still kept well and the aging of the bread was delayed significantly when they were stored for seven days. Therefore,the development of bread aging can be delayed and the bread quality can be improved by MA.