Altınel Burak, Ünal S Sezgin
Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey.
J Food Sci Technol. 2017 May;54(6):1628-1637. doi: 10.1007/s13197-017-2594-8. Epub 2017 Mar 27.
This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.
本研究旨在评估糖化酶、葡萄糖氧化酶、半纤维素酶（主要由内切 - 1,4-β-木聚糖酶组成）、纤维素酶、脂肪酶以及磷脂酶和半纤维素酶的组合（磷脂酶 + 半纤维素酶）对面团拉伸特性和由小麦粉制备的面包品质特性的影响。酶以两种不同的量分别添加。与对照面团相比，添加葡萄糖氧化酶（0.0003 - 0.001%）会导致小麦粉面团的抗拉伸性、抗拉伸比和能量值显著降低。添加半纤维素酶（0.001 - 0.005%）和磷脂酶 + 半纤维素酶（0.0006 - 0.0009%）也通过降低抗拉伸性和抗拉伸比改善了小麦粉面团的流变学特性。与对照面包相比，添加葡萄糖氧化酶（0.0003 - 0.001%）、半纤维素酶（0.001 - 0.005%）和磷脂酶 + 半纤维素酶（0.0006 - 0.0009%）提高了小麦粉面包的比容。将葡萄糖氧化酶的用量从0.0003%增加到0.001%会使小麦粉面包的比容进一步增加。与对照面包相比，添加半纤维素酶（0.001 - 0.005%）会导致小麦粉面包的烘焙损失显著降低且水分含量增加。添加糖化酶（0.000875 - 0.001%）、脂肪酶（0.0002 - 0.001%）和纤维素酶（0.0003 - 0.0005%）对小麦粉面团的流变学和面包品质特性没有显著影响。
