戊聚糖酶对面粉水溶物及面粉品质的影响（Ⅱ）

向软麦、中硬麦和硬麦各4种面粉中分别加入40 mg/kg戊聚糖酶,测定面粉水溶物组分、水溶物粘度和面粉品质变化,来探讨戊聚糖酶对面粉水溶物的影响。研究发现添加戊聚糖酶后面粉的水溶物含量、可溶性总糖和水溶性戊聚糖含量均有明显增加,加酶后面粉水溶物的相对黏度和增比黏度明显增大。对加酶后的面粉水溶物与水溶物黏度及面粉品质进行相关性分析可知,加酶后水溶物黏度与加酶后面粉水溶性戊聚糖呈极显著正相关,加酶后面粉的水溶物含量、可溶性总糖含量均与加酶后面粉峰值黏度、最低黏度、最终黏度、衰减值、回生值和峰值时间呈极显著负相关。     

戊聚糖酶对面粉水溶物组分及面粉品质的影响

通过对添加戊聚糖酶后面粉的基本指标和水溶物组分含量的测定,研究戊聚糖酶对面粉水溶物和面粉品质的影响。结果表明:加入戊聚糖酶后,面粉的湿面筋含量、峰值黏度、最低黏度和最终黏度均有不同程度的增加,面粉水溶物总量及水溶性戊聚糖的含量得到明显的提高;当戊聚糖酶添加量为40 mg/kg时,面筋含量、水溶物总量和水溶性戊聚糖含量达到最大值,制作的面包体积较大,感官评分最佳,能够明显地改善面粉及面制品品质。     

面包制作过程中戊聚糖酶的作用机理

研究了戊聚糖酶对面包品质的影响.加酶面包的体积明显增加,在适宜加酶量下,面包综合品质较佳.加酶面团中可溶性戊聚糖含量显著增加,但加酶过量可导致面团中水可提取的阿拉伯木聚糖(WEAX)降解程度加剧.未加酶面团较原料面粉中的可溶性戊聚糖含量略有增加,WEAX亦有部分降解,但作用程度远低于加酶样品.适量戊聚糖酶对面包品质的改良作用的关键在于产生大量的相对分子质量适宜的WEAX.     

外源戊聚糖酶对国产小麦面包粉品质的影响

通过流变学试验、面包烘焙试验和面包芯质构测试,探讨了戊聚糖酶对国产小麦面包粉品质的影响。试验表明,与对照组相比较,在添加适量戊聚糖酶后,面团的流变学性质、面包品质都得到明显改善。质构测试显示,戊聚糖酶可以有效地延缓面包制品的老化现象。试验条件下,添加戊聚糖酶60μg/g(酶/小麦粉)为最适添加量。     

阿拉伯木聚糖强化对面团特性和面包烘焙品质的影响

研究阿拉伯木聚糖的添加量对复合面包粉（小麦淀粉-谷朊粉）的加工特性和面包烘焙特性的影响。结果表明：添加阿拉伯木聚糖后,面团体系黏弹性增加,蠕变-恢复性能增加,当阿拉伯木聚糖添加量大于10%时,面团流变性能变差;扫描电子显微镜显示,阿拉伯木聚糖添加量小于15%时,可以促使面团体系内淀粉颗粒聚集,当阿拉伯木聚糖大于15%时,淀粉聚集状态更加紧密,面筋的连续性遭到破坏;质构结果表明：随着阿拉伯木聚糖添加量的增加,面团黏性显著增加（p<0.05）,但当阿拉伯木聚糖添加量大于10%时,面团硬度、咀嚼性和弹性降低;此外,当阿拉伯木聚糖添加量为10%时,面包整体可接受度显著提高（p<0.05）。综上,在复合面包粉中添加10%的阿拉伯木聚糖,可以最大限度地增加面包中阿拉伯木聚糖的含量,同时又可以制得品质良好的面包。     

三种面包粉改良剂协同增效作用研究

本文通过1组正交烘焙试验来研究向面粉中同时添加一定量的复合戊聚糖酶,维生素C、溴酸钾后,对面包烘焙品质的改良效果,以及确定3种添加剂的最佳组合方案,结果表明：复合戊聚糖酶、维生素C、溴酸钾以一定比例同时加入面粉中,对面包的体积增大、结构改善有很好的效果,协同增效作用明显,其最佳添加量为复合戊聚糖酶300pm,维生素C400ppm(纯度25%）,溴酸钾60ppm(纯度50%）。     

小麦麸皮及面粉戊聚糖对面团特性及面包烘焙品质影响的比较研究

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖，将其以0．5％的比例添加到面粉中，以研究其对面团特性及面包烘焙品质的影响。研究发现，小麦麸皮水溶戊聚糖对面团特性及面包烘焙品质的影响与面粉中的水溶戊聚糖相似，可明显改善面团特性及面包烘焙品质，主要体现在：可增加面团的粉质吸水量，增加面团的稳定时间，增加面包的体积，改善面包的内部质构；小麦麸皮水不溶戊聚糖对面团特性及面包烘焙品质有明显的弱化作用；而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。     

黑小麦面粉戊聚糖的酶解特性与氧化交联特性研究

研究黑小麦面粉戊聚糖(wheat flour pentosan,WEP)的酶解特性与氧化交联特性。采用木聚糖酶酶解WEP,测定不同加酶量、不同反应时间条件下戊聚糖溶液的黏度变化趋势;并分别采用过氧化氢与过氧化物酶(hydrogen peroxide/peroxidase,H2O2/POX)氧化体系,葡萄糖、葡萄糖氧化酶与过氧化物酶(glucose/glucose oxidase/peroxidase,Glc/GOX/POX)氧化体系,以及FeCl3化学氧化体系,通过测定不同反应体系的黏度变化,确定黑小麦面粉戊聚糖发生氧化交联的体系最适用量。随着木聚糖酶用量的增加,戊聚糖酶解速率增大,当酶用量为10 mg/g底物时,戊聚糖酶解120 min后比黏度下降72%;当酶用量为1mg/g底物时,随着反应时间的延长,酶解程度增大,反应240 min后,戊聚糖酶解液比黏度下降了45%。氧化交联特性研究发现,3种体系下戊聚糖均可不同程度地发生氧化交联反应。在最适用量条件下,化学氧化剂FeCl3产生氧化交联的程度最大,比黏度增幅108.2%,其次为Glc/GOX/POX体系和H2O2/POX体系,分别为51.5%和34.8%。可利用黑小麦面粉戊聚糖的酶解特性与氧化交联特性改变自身的黏度,以增加其应用性。     

麦麸酚基木聚糖对面粉品质特性的影响

以小麦粉为原料,采用4个添加量(0.25%,0.5%,1.0%,2.0%)、2个分子量(820 k D,581 kD)添加麦麸酚基木聚糖,研究麦麸酚基木聚糖对面粉品质特性的影响。结果表明:随着麦麸酚基木聚糖添加量的增加,面粉的白度降低、色泽变暗、糊化黏度值降低、吸水率下降,而面筋指数、吸热焓、峰值温度、形成时间、稳定时间增加,弱化度先下降后上升,粉质指数呈上升趋势。麦麸酚基木聚糖分子量对面粉的品质影响较小,其中小分子量的麦麸酚基木聚糖的面筋指数、吸热焓较高,吸水率较低。麦麸酚基木聚糖添加量在0~1.0%范围内,面粉的整体品质较好,当添加量达到2.0%时,面粉品质变差。由相关性分析可知,麦麸酚基木聚糖与面粉品质具有显著相关性。     

应用不同添加剂对面粉品质的影响

探讨了应用不同添加剂对不同质量的面粉粉质曲线和烘焙品质的影响。结果表明:添加葡萄糖氧化酶、谷朊粉和VC对面粉的粉质曲线有显著的影响,脂肪氧化酶和戊聚糖酶对面粉的粉质曲线也有改进作用;应用河南省新乡市2001年产高筋优质小麦制成小麦粉,添加适量的复合改良剂进行烘焙实验,面包的体积和比容可得到显著的改善,面包面积达到864～932mL/100g面粉,比容5.50～5.76mL/g。     

Effect of nitrogen and manure fertilizer on grain quality,baking and rheological properties of wheat grown in sandy soil

Winter wheat was grown under various nitrogen (N) fertilizer regimes (with/without manure application) under calcareous sandy soils, control wheat being grown without fertilization. Six levels of N fertilizer were applied. The technological and baking characteristics of the wheat were closely related to N and nitrogen + manure (NM) fertilization. Contents of protein increased with increase in fertilization level, which also improved the rheological properties of dough and baking quality. N fertilization increased farinograph stability time, which increased with increasing flour protein content. NM fertilization affected protein content as well as farinograph stability time and farinograph maximum viscosity, thereby affecting the relationship between these properties. The increase in bread volume due to fertilizers was more noticeable with NM than with N. Application of 60 t ha^?1 manure along with 200 kg ha^?1 N onwards improved technological properties of flour in comparison with wheat grown with the basic N fertilizer only. Copyright © 2005 Society of Chemical Industry     

乳酸菌协同外源酶对全麦粉营养品质及抗氧化活性的影响

为了提高全麦粉营养品质,采用发酵和酶的协同作用探究对全麦粉品质的改善。通过对比短乳杆菌（Lactobacillus brevis,Lbr）和植物乳杆菌（Lactobacillus plantarum,Lac）和/或戊聚糖酶和纤维素酶（Cellulase/Pentosanase,Cel/Pn）处理发现二者在改善全麦粉时存在一定的协同关系。通过对不同发酵时间面粉基本组分的变化规律分析,发现Lbr具有更强的产酸能力。乳酸菌与酶协同处理对膳食纤维和戊聚糖影响显著,在发酵12 h后与Lac的总膳食纤维为11.09%,而Lac-Cel/Pn降低到9.71%,与Lbr相比,Lbr-Cel/Pn可溶性膳食纤维增加26.28%。Lac-Cel/Pn的水溶性戊聚糖含量比Lac增加56.19%。在Lac-Cel/Pn处理中植酸含量从2.97 mg/g降低到0.87 mg/g,植酸酶的活性增强,表明二者在降低植酸含量有显著的协同作用。通过对总酚含量和相应的抗氧化性分析表明,可检测到的游离酚含量通过12 h发酵,Lac的含量为99 mg/100 g,而Lac-Cel/Pn达到了116.9 mg/100 g,铁离子还原能力和DPPH清除能力也表明协同处理增强其抗氧化性更明显。综合结果表明乳酸菌协同酶作用显著改善全麦粉的品质。     

USE OF THE FARINOGRAPH IN PREDICTING BAKING QUALITY OF UNCHLORINATED AND CHLORINATED FLOURS

The viscoelastic properties of six Coker 916 flours with different protein contents were analyzed along with their baking properties. The wheat grain was grown under different amounts of nitrogen, which resulted in the variation of protein content. A portion of each flour sample was chlorinated, and comparisons were made between viscoelastic properties and baking quality. The farinograph was used to link the data derived from the flour analysis with baking quality. The stability, mixing tolerance index (MTI) and peak time (PT) correlated significantly with baking performance and were also good predictors when testing quality of chlorinated flour. Chlorination increased the absorbency of the flour, which contributed to a firmer crumb and a stable baked product.     

苦荞小麦混和粉面团的粉质和拉伸特性

用粉质仪和拉伸仪测定了苦荞小麦混和粉面团的流变学性质。结果表明:含有天然苦荞混和粉(30∶70)的面团,稳定时间下降4.1min,最大拉伸阻力增加239BU,延伸性下降20mm;含有处理苦荞小麦混和粉(30∶70)的面团,稳定时间增加0.9min,最大拉伸阻力和延伸性分别下降190.5BU和30.1mm;0.01%的转谷氨酰胺酶、葡萄糖氧化酶或脂肪酶均能提高混和粉的最大拉伸阻力,降低其延伸性;0.002%戊聚糖淀粉酶减少面团的最大抗拉伸阻力,增加面团的延伸性;葡萄糖氧化酶与戊聚糖酶淀粉酶合用,处理苦荞小麦(30:70)混和粉面团的最大抗拉伸阻力增加148.5BU,延伸性不降低。     

普通小麦阿拉伯糖基木聚糖含量快速测定及其遗传特性分析

阿拉伯糖基木聚糖是重要的小麦品质性状,对饼干和蛋糕等烘烤品质具有重要影响。本试验以85中33和豫麦49的101份F7代品系为材料,利用间苯三酚-冰醋酸法对小麦籽粒中的总阿拉伯糖基木聚糖和水溶性阿拉伯糖基木聚糖含量进行了测试,并对其硬度基因型进行了鉴定。为消除己糖的影响,测定阿拉伯糖基木聚糖时的波长为552nm和510nm。方差分析表明,基因型和环境对小麦籽粒水溶性阿拉伯糖基木聚糖含量均具有极显著影响,而总阿拉伯糖基木聚糖含量则受环境影响更大,二者均不符合正态分布。另外,Pi-na-D lb类型水溶性阿拉伯糖基木聚糖含量显著高于野生型,表明puroindoline基因是影响水溶性阿拉伯糖基木聚糖含量的一个重要因素。本研究为阿拉伯糖基木聚糖含量测试提供了一种较为快速和准确的方法,其遗传分析则为阿拉伯糖基木聚糖的标记研究提供了一定的理论依据,从而为我国小麦品质改良提供信息。     

EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS

ABSTRACT

The effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder‐blend (65%) and higher‐extraction‐rate (85%) flours from the same cultivars did not.

PRACTICAL APPLICATIONS

Pentosanase addition was more effective on soluble pentosans than on insoluble ones. Because of these effects, it enhanced the bread‐making properties of regular flour more effectively than those of the high‐extraction and harder‐blend flours of the same cultivars.

     

糯米粉添加量对复配粉的理化性质及馒头品质的影响

糯米粉由于直链淀粉含量很低而被赋予其独特的理化性质。将糯米粉与小麦粉进行复配,研究不同添加量对复配粉粉质特性、糊化黏度和面团流变学的影响,同时采用质构和感官评价的方法对馒头的品质进行评价,优化得到最佳复配比例。结果表明:随着糯米粉比例的增加,复配粉的峰值黏度、最低黏度、最终黏度和衰减值显著提高,糊化温度降低,面团的稳定性降低,粉质指数减小,同时改善了馒头的质地口感。当糯米粉添加量为10%~15%时使馒头的综合品质最佳,且对馒头的质构和感官特性有较大改善。     

新疆春小麦粉品质特性与饺子品质关系的研究?

为了测定新疆小麦粉品质与饺子加工品质关系,选择不同筋力的30个2000年后新疆生产种植的春小麦品种,分别测定其小麦粉理化指标和粉质参数,并对其进行饺子制作试验.通过分析小麦粉理化指标和粉质参数与饺子品质的关系可知,小麦粉灰分含量、吸水率、面团形成时间、稳定时间、弱化度、评价值、峰值黏度和稀懈值是影响饺子得分的主要因素.形成时间、稳定时间、评价值、峰值黏度和稀懈值与饺子总分呈正相关关系,其中,稳定时间和评价值与饺子总分的相关系数较大,对饺子品质的影响也较大.小麦粉灰分含量、吸水率和弱化度与饺子总分呈显著或极显著负相关,对饺子品质有负影响作用.通径分析和回归分析表明,面团稳定时间对饺子总分影响最大.