University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan.
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
J Food Sci Technol. 2014 Oct;51(10):2445-53. doi: 10.1007/s13197-012-0734-8. Epub 2012 Jun 6.
The present study was conducted to investigate the impact of various treatments of xylanase produced by Aspergillus niger applied in bread making processes like during tempering of wheat kernels and dough mixing on the dough quality characteristics i.e. dryness, stiffness, elasticity, extensibility, coherency and bread quality parameters i.e. volume, specific volume, density, moisture retention and sensory attributes. Different doses (200, 400, 600, 800 and 1,000 IU) of purified enzyme were applied to 1 kg of wheat grains during tempering and 1 kg of flour (straight grade flour) during mixing of dough in parallel. The samples of wheat kernels were agitated at different intervals for uniformity in tempering. After milling and dough making of both types of flour (having enzyme treatment during tempering and flour mixing) showed improved dough characteristics but the improvement was more prominent in the samples receiving enzyme treatment during tempering. Moreover, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency and increase in volume & decrease in bread density. Xylanase treatments also resulted in higher moisture retention and improvement of sensory attributes of bread. From the results, it is concluded that dough characteristics and bread quality improved significantly in response to enzyme treatments during tempering as compared to application during mixing.
本研究旨在探讨黑曲霉木聚糖酶在面包制作过程中的不同处理方式（如麦粒调质和面团混合过程中）对面团质量特性（如干性、硬度、弹性、延展性、粘性和面包质量参数（如体积、比容、密度、水分保持和感官属性）的影响。在调质过程中，将不同剂量（200、400、600、800 和 1000IU）的纯化酶应用于 1kg 小麦籽粒中，同时在面团混合过程中，将 1kg 面粉（直级面粉）中添加酶。为了使调质均匀，对麦粒样品进行了不同间隔的搅拌。两种面粉（调质和面粉混合过程中添加酶）的磨粉和面团制作后，面团特性得到了改善，但在调质过程中添加酶的样品中改善更为明显。此外，木聚糖酶降低了面团的干性和硬度，同时增加了弹性、延展性和粘性，提高了体积，降低了面包密度。木聚糖酶处理还提高了面包的水分保持能力和感官属性。结果表明，与在混合过程中添加酶相比，调质过程中的酶处理对面团特性和面包质量的改善更为显著。
