CAJ | 학술논문

为探讨两种α-淀粉酶（LD、XHY）对面包基础粉品质影响，采用降落值法、稠度仪法、拉伸仪法及质构分析法测定面包基础粉中淀粉酶活力、面团流变学特性、面包质构特性、面包比容和高径比。结果表明，添加两种α-淀粉酶可增强面包基础粉淀粉酶活力、增加面团跌落值和延展性、降低吸水率、缩短稳定时间；且添加XHY淀粉酶可明显增大面包比容、高径比，改善面包质构特性，故可选取其添加于面包基础粉中，适宜添加量为50 mg/kg面包基础粉。
위탐토량충α-정분매（LD、XHY）대면포기출분품질영향，채용강락치법、주도의법、랍신의법급질구분석법측정면포기출분중정분매활력、면단류변학특성、면포질구특성、면포비용화고경비。결과표명，첨가량충α-정분매가증강면포기출분정분매활력、증가면단질락치화연전성、강저흡수솔、축단은정시간；차첨가XHY정분매가명현증대면포비용、고경비，개선면포질구특성，고가선취기첨가우면포기출분중，괄의첨가량위50 mg/kg면포기출분。
Effect of two kinds of amylase on the rheological properties of dough,texture properties, specific volume,height-diameter ratio of bread were measured by methods of falling number, consistograph,extensograph and texture analysis. The results showed that the amylase activity of raw bread powder was enhanced for the falling number increased. The extensibility of flour was increased, water absorption and stability time was decreased by adding the two kinds of amylase. Specific volume and height-diameter ratio was increased and texture properties of bread with the raw bread powder were improved. XHY amylase was optimal to add into raw bread flour with addition of 50mg per kg raw bread flour.