木聚糖酶对面团流变性和热力学特性的影响

研究不同添加量的木聚糖酶对面粉粉质拉伸特性、面团流变学特性和热力学特性的影响，结果表明：随着木聚糖酶含量的增加，面粉的吸水率、形成时间、稳定时间降低。随着木聚糖酶的加入，面团的延展性显著提高，但抗拉伸阻力显著下降。在频率变化过程中，木聚糖酶可使面团的弹性模量和黏性模量降低，损耗正切角tanδ增大。随着温度上升，面团的弹性模量先降低再显著升高，而tanδ不断下降。热力学分析表明，木聚糖酶使面筋蛋白强度和耐操作性均下降。

Effect of Xylanase on Rheological and Thermal Properties of Dough

Effect of xylanase on farinograph and tensile properties of flour, and rheological properties and thermal
mechanical properties of dough was studied. The results showed that flour water absorption rate, and dough development
time and stability time were reduced with increasing content of xylanase. Addition of xylanase significantly improved dough
extensibility, but significantly decreased tensile resistance. Under varying frequency conditions, xylanase decreased elastic
modulus of dough, and increased loss tangent tanδ. As temperature increased, the elastic modulus of dough decreased firstly
and then significantly increased, while tanδ decreased. The thermomechanical analysis showed that xylanase could decrease
the strength and resistance of gluten.