摘要
通过流变学试验、面包烘焙试验和面包芯质构测试,探讨了脂肪酶对国产麦面包粉品质的影响。试验表明,与对照组相比较,在添加脂肪酶后,面团的流变学性质、面包品质都得到明显改善。由烘焙试验及质构测试结果可知,脂肪酶对面包制品的内部组织结构,面包芯柔软度等指标都有较好的改良作用。本试验条件下,添加脂肪酶30×10-6为最适添加量。
Effects of exogenous lipase added to domestic wheat bread flour was studied on rheology test、bread-makingexperiments and texture analysis.The results indicated that in comparison with the control flour,the rheology property、bread quality and the texture analysis of bread crumb were improved to some extent when proper dose of exogenous lipasewas added.The bread-making experiments and texture analysis showed that exogenous lipase could also enhance the interiortexture of bread and the softness of bread crumb.The optimal adding level of exogenous lipase was 30×10-6 in thisexperiment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第7期96-99,共4页
Food Science
