To improve the poor quality of bread with a high proportion of quinoa flour, response surface analysis was used to investigate the effect of lipase (1, 2, and 3 mg/kg), xylanase (1.5, 3, and 4.5 mg/kg), and propylene glycol alginate (PGA) (0.2%, 0.3%, and 0.4%) on the hardness and sensory evaluation of quinoa bread.The response surface optimization was designed based on the single-factor experiment, and the final optimal formula of the compound improver was lipase 1.9 mg/kg, xylanase 2.9 mg/kg, and PGA 0.3%.Furthermore, the effects of the optimized improver (OI) on the fermentation and rheological characteristics, baking performance and retrogradation of quinoa dough and bread were evaluated by comparing with commercial improver (CI) (3% vitamin C, 2% calcium sulfate, 0.3% glucose oxidase, 0.2% hemicellulose, 0.2% xylanase, 0.1% α-amylase).Results showed that both kinds of improvers could improve the fermentation and rheological characteristics of dough.The bread hardness of the control, CI, and OI groups were 426.63 g, 341.96 g, and 284.66 g, respectively (P<0.05), and the specific volume was 4.11 mL/g, 4.19 mL/g, and 4.27 mL/g, respectively (P<0.05).The cell area fraction and density in the OI group were significantly higher than the control and CI groups (P<0.05).After 7 days of storge, the hardness of bread of the control, CI, and OI groups increased by 2.51, 2.17, and 1.96 times, respectively.And the starch crystallinity increased by 4.25%, 4.08%, and 3.78%, respectively.Meanwhile, the retrogradation enthalpy increased by 3.54, 2.79, and 2.25 times.In conclusion, the compound improver optimized by the response surface can significantly improve the baking characteristics of quinoa bread and effectively alleviate its retrogradation.
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