| 葡萄糖氧化酶对全麦面团及全麦馒头品质改良的影响 |
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| 引用本文： | 黎芳, 刘佳, 王冉冉, 易若琨, 赵欣. 葡萄糖氧化酶对全麦面团及全麦馒头品质改良的影响[J]. 食品工业科技, 2019, 40(14): 78-82,88. DOI: 10.13386/j.issn1002-0306.2019.14.013 |
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| 作者姓名： | 黎芳 刘佳 王冉冉 易若琨 赵欣 |
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| 作者单位： | 1. 重庆第二师范学院, 重庆市功能性食品协同创新中心, 重庆市功能性食品工程技术研究中心, 功能性食品研发重庆市工程实验室, 重庆 400067;2. 重庆第二师范学院生物与化学工程学院, 重庆 400067 |
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| 基金项目： | 重庆高校创新团队建设计划资助项目(CXTDX201601040) |
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| 摘 要： | 将葡萄糖氧化酶(glucose oxidase,GOD)应用于全麦馒头的制作,通过测定面团的流变、热机械、吹泡特性以及全麦馒头品质的相关指标,研究该酶对全麦面团及馒头品质的影响。实验结果表明,随着GOD添加量的增加(小于300 U/kg),全麦面团的稳定时间增加,但对全麦粉吸水率没有显著改变;峰值粘度(C3)、保持粘度(C4)增加,表示面团的糊化稳定性越好,面团稳定性增加;当GOD的添加量为300 U/kg时,全麦面团的弹性模量、粘性模量最大,tanδ 值最低,全麦面团固体特性增强,机械强度增大;面团P值、L值、W值增加,改善了面团的韧劲、延展性和持气性。与空白组对照可知,随着GOD添加量的增大(小于300 U/kg),馒头的比容呈现增加趋势并且硬度、咀嚼性以及黏附显著降低,品质得到改善,但是过量的GOD(500 U/kg)反而对其品质有负面的影响。因此添加GOD 300 U/kg时,可改善面团的网络结构,改良全麦馒头的品质。
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| 关 键 词： | 葡萄糖氧化酶 面团 全麦馒头 稳定性 品质改良 |
| 收稿时间： | 2018-10-30 |
Effect of Glucose Oxidase on Quality of Whole Wheat Dough and Whole Wheat Steamed Bread |
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| LI Fang, LIU Jia, WANG Ran-ran, YI Ruo-kun, ZHAO Xin. Effect of Glucose Oxidase on Quality of Whole Wheat Dough and Whole Wheat Steamed Bread[J]. Science and Technology of Food Industry, 2019, 40(14): 78-82,88. DOI: 10.13386/j.issn1002-0306.2019.14.013 |
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| Authors: | LI Fang LIU Jia WANG Ran-ran YI Ruo-kun ZHAO Xin |
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| Affiliation: | 1. Chongqing University of Education, Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, China;2. School of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China |
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| Abstract: | Glucose oxidase( GOD) was applied to the production of whole wheat steamed bread.The effects of glucose oxidase on qualities whole wheat steamed bread and its dough were studied by measuring the rheological properties,thermomechanical properties,alveograph properties and the quality indicators of whole wheat steamed bread.The results showed that the stability time of whole wheat dough increased with the increasing of GOD content( less than 300 U/kg),but there was no significant change in the water absorption and dough development time.Peak viscosity ( C3 ) and retention viscosity ( C4 ) increased, indicating the stability of the dough was stronger.When the amount of GOD addition was 300 U/kg,the elastic modulus and viscous modulus of the whole wheat dough the largest,the tan δ value was the lowest,the solid characteristics of the whole wheat dough are enhanced,and the mechanical strength increased.300 U/kg GOD addition increased the P value,L value and W value of the dough,improved the toughness,ductility and gas holding capacity of the dough.The quality parameters of whole wheat steamed bread showed that,with the addition of GOD increasing( less than 300 U/kg),the specific volume increased, while hardness,chewiness and adhesion of steamed bread significantly reduced,and the quality was improved,but excessive GOD( 500 U/kg) had a negative impact on its quality.In summary,when GOD 300 U/kg is added,the network structure of the dough and the quality of the whole wheat steamed bread can be improved. |
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| Keywords: | glucose oxidase dough whole wheat steamed bread stability quality improvement |
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