| 戊聚糖酶对小麦粉品质的影响研究 |
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| 引用本文： | 李慧静,田益玲,李宁,贾英民.戊聚糖酶对小麦粉品质的影响研究[J].中国粮油学报,2007,22(4):28-32. |
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| 作者姓名： | 李慧静 田益玲 李宁 贾英民 |
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| 作者单位： | 河北农业大学食品科技学院,保定,071001 |
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| 基金项目： | 河北省农产品加工专项课题 |
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| 摘 要： | 通过测试面筋乳酸溶液透光率和膨胀高度、水溶性阿拉伯木聚糖溶液黏度、可溶性戊聚糖量、粉质特性和面包烘焙品质,研究了戊聚糖酶对小麦面粉品质的影响;结果表明,戊聚糖酶的最适添加量为6g/100kg;在最适添加量下,随酶反应时间延长水溶性阿拉伯木聚糖溶液黏度下降,面粉中可溶性戊聚糖量增加;与对照组比较,添加适量的戊聚糖酶后,粉质特性和烘焙品质均有所改善。
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| 关 键 词： | 戊聚糖酶 黏度 可溶性戊聚糖量 粉质特性 烘焙品质 |
| 收稿时间： | 2006-11-11 |
| 修稿时间： | 2006年11月11 |
Effects of Pentosanase on Wheat Flour Quality |
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| Li Huijing,Tian Yiling,Li Ning,Jia Yingmin.Effects of Pentosanase on Wheat Flour Quality[J].Journal of the Chinese Cereals and Oils Association,2007,22(4):28-32. |
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| Authors: | Li Huijing Tian Yiling Li Ning Jia Yingmin |
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| Affiliation: | Food Science and Technology College, Agricultural University of Hebei ,Baoding 071001 |
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| Abstract: | Effects of exogenous pentosanase on wheat flour quality were studied by examination of the transmittance and swelling-height of gluten-lactate solution,the viscosity of water-soluble arabinoxylan solution,the content of water-soluble pentosan,farinograph property,and bread baking quality.Results show the optimal adding level of the pentosanase is 6g/100kg.At this optimal dose the viscosity of water-soluble arabinoxylan solution decreases and the content of water-soluble pentosan increases along with the extending enzyme reaction time.Compared with the control sample,the farinograph property and baking quality of the wheat flour added with the optimal dose of pentosanase are improved. |
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| Keywords: | pentosanase viscosity water-soluble pentosan dose farinograph property baking quality |
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