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食品与发酵工业  2020, Vol. 46 Issue (16): 190-195    DOI: 10.13995/j.cnki.11-1802/ts.023670
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
木聚糖酶对米糠面团特性及面包烘焙品质的影响
孟祥平1*, 栾广忠2, 孙华幸2, 任龙梅1, 赵丽贞1
1 乌兰察布职业学院 农学与马铃薯工程系,内蒙古 乌兰察布,012000
2 西北农林科技大学 食品科学与工程学院,陕西 杨凌,712100
Effects of xylanase on properties of dough and baking qualities of bread enriched with rice bran
MENG Xiangping1*, LUAN Guangzhong2, SUN Huaxing2, REN Longmei1, ZHAO Lizhen1
1 Department of Agronomy and potato Engineering, Ulanqab Vocational College, Ulanqab 012000, China
2 College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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摘要 米糠有助于提高面包营养价值,但随着米糠添加量增加,面包品质下降。添加一定量的木聚糖酶(xylanase,Xyl)能改善面包品质。该文以添加质量分数为15%米糠的面包为研究对象,研究分析Xyl(0,30,60,90,120 mg/kg,以高筋粉和米糠的总量为基准)对米糠面团流变学特性及面包烘焙品质的影响。面团频率扫描结果显示,添加Xyl面团的储能模量和损耗模量相比于对照组面团增大,而损耗角降低,当Xyl添加量为60 mg/kg时,面团具有较好黏弹性。在发酵过程中,添加Xyl后的米糠面团具有更大的体积。与对照组相比,添加Xyl后,面包的比容、质构、硬化速率、面包芯气孔结构得到改善。当Xyl添加量为60 mg/kg时,面包的比容最大,面包芯气孔结构最好,面包硬度、咀嚼性及硬化速率最小,面包总体感官评分最好。该研究为Xyl在米糠面包中的应用提供了理论基础。
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孟祥平
栾广忠
孙华幸
任龙梅
赵丽贞
关键词:  木聚糖酶  米糠  面团流变学特性  面包  烘焙品质    
Abstract: Rice bran improves the nutritional value of bread, however, a high proportion of rice bran in wheat flour has negative effects on bread-making quality. One of the effective methods is to add some flour dough improver such as xylanase (Xyl). Using bread enriched with 15% rice bran as the research object in this paper, dough rheological properties and baking qualities of bread with Xyl (0, 30, 60, 90, 120 mg/kg, based on the total amount of flour and rice bran) was indicated. The result of frequency scanning showed that storage modulus and loss modulus of dough with Xyl was higher than those of the control, and the loss tangent angle of ones was reversed. Dough treated with 60 mg/kg Xyl had better viscoelasticity. During fermentation, the volume of dough treated with Xyl was higher than that of the control. Compared with the control group, treated dough had higher specific volume, finer texture properties and crumb structure. Rice bran bread with the addition of 60 mg/kg Xyl had the highest specific volume, finest crumb structure, lowest hardiness, chewiness and hardening rate, and showed the highest total sensory score. It provides a theoretical basis for the application of Xyl in bread enriched with rice bran.
Key words:  xylanase    rice bran    dough rheological properties    bread    baking qualities
收稿日期:  2020-02-17      修回日期:  2020-04-04           出版日期:  2020-08-25      发布日期:  2020-09-17      期的出版日期:  2020-08-25
基金资助: 乌兰察布职业学院课题(18wzky016);中西部青年骨干教师培训项目(Z111021918)
作者简介:  硕士,副教授(本文通讯作者,E-mail: bymxp@126.com)
引用本文:    
孟祥平,栾广忠,孙华幸,等. 木聚糖酶对米糠面团特性及面包烘焙品质的影响[J]. 食品与发酵工业, 2020, 46(16): 190-195.
MENG Xiangping,LUAN Guangzhong,SUN Huaxing,et al. Effects of xylanase on properties of dough and baking qualities of bread enriched with rice bran[J]. Food and Fermentation Industries, 2020, 46(16): 190-195.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023670  或          http://sf1970.cnif.cn/CN/Y2020/V46/I16/190
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