摘要
试验研究了外源木聚糖酶添加对面包感官品质及质地指标的影响,并进一步分析感官评价与质地多面性分析之间关系。结果表明:0.25g/kg木聚糖酶能显著提高面包感官品质,处理组感官得分比对照高11.7%;木聚糖酶还能显著提高弹性、咀嚼性、胶黏性和黏附性而降低硬度和内聚性,其中处理组弹性和咀嚼性改良最为明显,分别比对照组高23.9%和50.8%;研究还表明,感官评价弹柔性与质构分析弹性之间成正相关关系。由此表明,适宜外源木聚糖酶可用于改良面包品质,且质构多面性分析将是替代感官评价用于面包品质分析的理想方法。
The correlation between sensory evaluation and texture index applied in analysis quality of bread and the effect of exogenous xylanase on sensory quality and texture were studied.The results showed that xylanase application at 0.25 g/kg can improve sensory quality of bread significantly.The sensory score of bread by xylanase treatment was 11.7% higher than that of control.The exogenous enzyme can also increase the springiness,chewiness,gumminess and adhesiveness while decrease the hardness and cohesiveness.The springiness and chewiness of the treated bread were 23.9% and 50.8% higher than that in the control individually.The results also indicated that the relationship between the elastic ability of sensory evaluation and the springiness of textural analysis was positively correlated.It is suggested that appropriate exogenous xylanase could be used to ameliorate bread quality,and texture profile analysis would be an ideal method applied to evaluate the quality of bread instead of sensory analysis.
出处
《食品科技》
CAS
北大核心
2011年第12期268-271,共4页
Food Science and Technology
基金
西北民族大学中青年科研基金项目(XBMU-2010-BD-12)
