He Ni, Xia Mingwei, Zhang Xia, He Min, Li Lin, Li Bing
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Food Chemistry and Technology, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, China.
J Sci Food Agric. 2024 Mar 15;104(4):1928-1941. doi: 10.1002/jsfa.13077. Epub 2023 Nov 23.
The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated.
The optimal combination, which contained XYL (0.12 g kg ), LIP (0.25 g kg ), and XAN (3.1 g kg ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage.
The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.
对健康和标准化面包需求的增加，引发了对一种高效且有前景的天然面团改良剂的需求，以减少由高膳食纤维含量和冷冻处理导致的冷冻面团烘焙全麦面包的品质劣化。在本研究中，评估了木聚糖酶（XYL）、脂肪酶（LIP）和黄原胶（XAN）对冷冻面团烘焙全麦面包的品质属性和功能特性的综合影响。
采用响应面法（RSM）获得了最佳组合，其包含XYL（0.12 g/kg）、LIP（0.25 g/kg）和XAN（3.1 g/kg）。添加该最佳组合赋予冷冻面团面包更高的比容、更柔软的质地、更好的面包心褐色以及更高的总体可接受性。最佳组合对冷冻面团面包的挥发性有机化合物（VOCs）没有不利影响。就面包的功能特性而言，在最佳组合存在的情况下，冷冻面团面包中膳食纤维的持水能力（WHC）油持能力（OHC）和溶胀能力（SWC）下降，而葡萄糖吸附能力（GAC）不受影响。相应地，冷冻储存后对照组和最佳组合组之间的体外消化葡萄糖释放没有显著差异。
最佳组合可以有效改善冷冻面团烘焙全麦面包的品质属性和功能特性，从而增加其消费量。© 2023化学工业协会。
