酶制剂对面包品质的影响

目的 研究3种酶制剂及其复合酶对面包品质的影响。方法 采用单因素实验分析木聚糖酶、葡萄糖氧化酶、转谷氨酰胺酶这3种酶制剂对高筋面粉的粉质特性和面团微观结构的影响，并探讨这3种酶制剂对面包比容、质构、感官和老化特性的影响。以面包感官作为评价指标，通过正交实验优化复合酶对面包品质的改良效果。结果 在单因素实验中，添加适量的3种酶制剂均可以显著改善高筋面粉的粉质特性、面团内部的网络结构以及面包的品质。正交实验确定了复合酶制剂最佳组合为：4 mg/kg木聚糖酶、2 mg/kg葡萄糖氧化酶和8 mg/kg转谷氨酰胺酶，按此配方制作的面包质构更好、比容更大、感官评分更高，且具有显著的抗老化效果。结论 酶制剂可以有效改善面包的品质，为酶制剂在面包中的应用提供理论参考依据。

Effects of enzymes on the quality of bread

Objective To investigate the effects of three enzymes and their enzyme complexes on the quality of bread. Methods A single-factor test was used to analyze the effects of xylanase, glucose oxidase and transglutaminase on the flour characteristics and dough microstructure of high gluten flour. The effects of these three enzymes on the specific volume, texture, sensory and ageing characteristics of bread were explored too. Using the sensory properties of bread as evaluation index, the improvement of compound enzymes on bread quality was optimized by orthogonal test. Results The flour properties, the internal network structure of the dough and the quality of the bread were significantly improved with the addition of the three enzymes at appropriate levels by the single-factor test. The optimal combination of 4 mg/kg xylanase, 2 mg/kg glucose oxidase and 8 mg/kg transglutaminase was determined by orthogonal test. The bread produced by this formulation had better texture, higher specific volume, higher sensory score and more significant anti-ageing effect. Conclusion Enzymes can effectively improve the quality of bread, which can provide a reference for the application of enzymes in bread.