Liu Wenjun, Ming Jian, Brennan Margaret, Brennan Charles
College of Food Science, Southwest University, Chongqing 400715, China.
Chongqing Academy of Chinese Materia Medica, Chongqing 400065, China.
Foods. 2025 Aug 5;14(15):2735. doi: 10.3390/foods14152735.
This study investigated the individual and combined effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical and nutritional properties of Chinese steamed buns (CSBs) supplemented with 15% buckwheat flour. The addition of individual enzymes did not significantly affect the volume or texture of the buckwheat-enriched CSBs, although it increased the crumb moisture content and porosity. In contrast, enzyme combinations can improve specific volume and reduce hardness. The enzyme combination (α-amylase 6 ppm, xylanase 70 ppm, and cellulase 60 ppm) yielded the highest specific volume (2.50 mL/g) and the lowest hardness (271.46 g). Regarding chemical properties, individual enzymes had minimal impact, while the combined treatment (6, 70, 60 ppm) decreased starch and dietary fiber content. For nutritional properties, the glycemic response of the CSBs varied depending on the concentration of the enzyme combination used.
本研究调查了α-淀粉酶（6 ppm和10 ppm）、木聚糖酶（70 ppm和120 ppm）和纤维素酶（35 ppm和60 ppm）单独及联合使用对添加15%荞麦粉的中式馒头（CSB）理化性质和营养特性的影响。添加单一酶对富含荞麦的CSB的体积或质地没有显著影响，不过增加了面包心的水分含量和孔隙率。相比之下，酶组合可提高比容并降低硬度。酶组合（α-淀粉酶6 ppm、木聚糖酶70 ppm和纤维素酶60 ppm）产生了最高比容（2.50 mL/g）和最低硬度（271.46 g）。关于化学性质，单一酶的影响最小，而联合处理（6、70、60 ppm）降低了淀粉和膳食纤维含量。对于营养特性，CSB的血糖反应因所用酶组合的浓度而异。
