| 嗜热真菌耐热木聚糖酶对面包品质的改善 |
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| 引用本文： | 李里特,李秀婷,江正强,杨绍青. 嗜热真菌耐热木聚糖酶对面包品质的改善[J]. 中国粮油学报, 2004, 19(5): 11-15 |
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| 作者姓名： | 李里特 李秀婷 江正强 杨绍青 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家 8 63项目部分内容 (N0 .2 0 0 1AA2 1 4 1 71 ) |
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| 摘 要： | 研究了纯化的耐热木聚糖酶对面包品质及老化的影响，探讨了耐热木聚糖酶影响面包发酵及烘烤过程的作用机理。适量添加木聚糖酶的面包体积显著增加且面包芯的组织结构优良，同时老化变缓：本试验条件下，添加纯酶1．5mg／kg为最适酶添加量，体积增加43％，硬度减小44％，老化速度放缓近一半。
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| 关 键 词： | 耐热木聚糖酶 嗜热真菌 纯化 发酵 试验条件 面包体积 添加量 面包品质 老化 改善 |
Effect of Thermostable Xylanase from Thermophilic Fungi on Bread-Baking Quality |
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| Li Lite Li Xiuting Jiang Zhengqiang Yang Shaoqing. Effect of Thermostable Xylanase from Thermophilic Fungi on Bread-Baking Quality[J]. Journal of the Chinese Cereals and Oils Association, 2004, 19(5): 11-15 |
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| Authors: | Li Lite Li Xiuting Jiang Zhengqiang Yang Shaoqing |
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| Abstract: | The effect of a purified thermostable xylanase on bread-baking quality and bread staling is investigated. The influence of the thermostable xylanase on dough fermentation and bread baking process is also evaluated. Addition of appropriate dosage of the xylanase not only significantly elevates the bread volume and improves the crumb structure, but also delays the bread staling process. Under the condition of this experiment, addition of purified xylanase at 1.5 mg/kg is revealed to be the optimum dosage. At this enzyme level, the bread volume increases by 43%, the crumb hardness decreases by 44%, and bread staling process is delayed. |
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| Keywords: | thermostable xylanase bread quality |
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