淀粉酶、谷氨酰胺转氨酶及黄原胶对燕麦-小麦混合粉面团流变特性的影响

本文测定了20%燕麦-小麦混合粉面团的粉质、色泽、质构以及流变特性，并与纯小麦面团进行比较，研究添加一定总酶活（3 U/g）的淀粉酶、谷氨酰胺转氨酶、淀粉酶（1.5 U/g）及谷氨酰胺转氨酶（1.5 U/g）、两种酶（各1.5 U/g）以及黄原胶（0.3 g/100 g）对燕麦-小麦混合粉面团流变特性的影响。结果表明，谷氨酰胺转氨酶使混合面团的稳定时间延长为（6.95±0.07） min，增大了混合面团的硬度，淀粉酶和谷氨酰胺转氨酶的结合使用有效地降低了燕麦-小麦混合粉面团的弱化度，改善了面团的面筋质量，添加了淀粉酶和谷氨酰胺转氨酶面团的ΔE值最大，与小麦面团最接近，对面团色泽改善效果最好；淀粉酶及谷氨酰胺转氨酶的结合使用和淀粉酶、谷氨酰胺转氨酶、黄原胶三种改良剂的结合使用对20%燕麦小麦混合面团的弹性改良效果最好，其弹性与小麦粉面团无显著性差异，说明这两个方案面团的弹性与小麦粉面团弹性相近，品质较好，并且这两种方案面团的弹性模量（G'）、粘性模量（G″）和损耗角正切值（tanδ）曲线与小麦面团的最接近，表明这两个处理对面团的流变特性改善效果最好。综上所述，淀粉酶及谷氨酰胺转氨酶的结合使用和淀粉酶、谷氨酰胺转氨酶、黄原胶三种改良剂的结合使用可以有效的改善20%燕麦-小麦混合粉面团的品质。

Effect of Amylase,Glutamine Aminotransferase and Xanthan Gum on Rheological Properties of Qat-Wheat Mixed Flour Dough

The color,texture and rheological properties of 20%oat-wheat mixed flour dough were determined and compared with pure wheat dough.Amylase,glutamine aminotransferase,amylase(1.5 U/g)and glutamine aminotransferase(1.5 U/g),two enzymes(1.5 U/g each)and xanthan gum(0.3 g/100 g)were added to improve the properties of oat-wheat mixed flour dough.As a result,glutamine aminotransferase prolonged the stable time of mixed dough to(6.95±0.07)min and increased the hardness.The combination of amylase and glutamine aminotransferase min,reduced the weakening degree of oat wheat flour and improved the gluten quality of the dough.And theΔE value of the dough added amylase and glutamine aminotransferase was the largest,the closest to the wheat dough and the best for the improvement of the dough color.The combination of amylase and glutamine aminotransferase as well as the combination of amylase,glutamine aminotransferase and xanthan gum improved the elasticity of 20%oat wheat mixed dough,and there was no significant difference with wheat flour dough.The results showed that the elastic modulus(G′),viscous modulus(G″)and loss angle tangent value(tanδ)curves of the two schemes were the best in improving the rheological properties of 20%oat wheat mixed dough.In conclusion,the combination of amylase and glutamine aminotransferase as well as the combination of amylase,glutamine aminotransferase and xanthan gum can effectively improve the quality of 20%oat wheat mixed dough.