Matsushita Koki, Terayama Ayaka, Goshima Daisuke, Santiago Dennis Marvin, Myoda Takao, Yamauchi Hiroaki
1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 West, Inada, Obihiro, Hokkaido 080-8555 Japan.
3The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550 Japan.
J Food Sci Technol. 2019 Mar;56(3):1454-1461. doi: 10.1007/s13197-019-03629-5. Epub 2019 Feb 15.
The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation and diminishes bread making qualities (BMQ). Adding appropriate amounts of enzymes, α-amylase (AM) and hemicellulase (HC), could be a solution to these problems. In this study, response surface methodology (RSM) created a response surface model and Solver (Excel add-in software) calculated the optimal amounts of the enzymes. Adding optimum concentrations of AM and HC drastically improved BMQ (gas retention of dough, specific loaf volume, and bread staling) of whole wheat flour dough and bread compared to whole wheat flour dough and bread without the enzymes. These results showed that combining RSM and Solver was an effective and reasonably easy method that determines optimal concentrations of enzymes to obtain the highest quality bread using whole wheat flour.
全麦面粉中的功能成分，如膳食纤维、维生素和矿物质，对健康有益。然而，全麦面粉中过量的膳食纤维会抑制面筋网络的形成，降低面包制作品质（BMQ）。添加适量的酶，如α-淀粉酶（AM）和半纤维素酶（HC），可能是解决这些问题的一种方法。在本研究中，响应面法（RSM）创建了响应面模型，Solver（Excel插件软件）计算了酶的最佳用量。与未添加酶的全麦面粉面团和面包相比，添加最佳浓度的AM和HC可显著改善全麦面粉面团和面包的BMQ（面团气体保留率、面包比容和面包老化）。这些结果表明，将RSM和Solver相结合是一种有效且相对简单的方法，可确定酶的最佳浓度，以使用全麦面粉制作出质量最高的面包。
