Liu Wenjun, Brennan Margaret Anne, Serventi Luca, Brennan Charles Stephen
Department of Wine, Food and Molecular Biosciences. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
Department of Wine, Food and Molecular Biosciences. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand.
Food Chem. 2017 Nov 1;234:93-102. doi: 10.1016/j.foodchem.2017.04.160. Epub 2017 Apr 27.
The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm) and cellulase (35 and 60ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (p<0.05) decreased the values from 63.9 to 59.6% (wheat flour dough) and 71.4-67.1% (dough incorporated with 15% wheat bran). Compared to the single enzyme with the value of 34.1mm, enzyme combination (6, 120 and 60ppm) increased the extensibility of wheat flour dough by up to 42%. Additionally, combination of α-amylase, xylanase and cellulase had a synergetic effect on the dough rheology.
本研究考察了α-淀粉酶（6ppm和10ppm）、木聚糖酶（70ppm和120ppm）和纤维素酶（35ppm和60ppm）对面包面团流变学特性的影响。使用DoughLAB测量面团的混合特性。使用质构分析仪分析面团的延展性和粘性。结果表明，添加单一酶和酶组合可提高面团的延展性、柔软度、混合耐受性指数（MTI）和粘性，同时降低抗延展性。对于吸水率，添加单一酶没有显著影响，而复合酶显著（p<0.05）降低了小麦粉面团的吸水率，从63.9%降至59.6%，含15%麦麸的面团吸水率从71.4%降至67.1%。与单一酶（值为34.1mm）相比，酶组合（6ppm、120ppm和60ppm）可使小麦粉面团的延展性提高多达42%。此外，α-淀粉酶、木聚糖酶和纤维素酶的组合对面团流变学具有协同作用。
