CAJ | 학술논문

在分析测定脂肪酶对面团流变学特性影响的基础上，通过单因素试验研究了脂肪酶作用条件对馒头外观品质的影响，并通过正交试验确定了脂肪酶对馒头增白作用的最适工艺条件。结果表明，脂肪酶影响面粉流变学特性和馒头外观品质。脂肪酶使面团吸水率、筋力增加，加工时间延长。适量添加脂肪酶有利于馒头成型，但添加过量会使面团耐搅揉性、延展性和抗拉伸性减弱，不利于馒头胀发。正交试验结果表明，脂肪酶对馒头增白作用的最适条件为，脂肪酶添加量3mg/kg ，面团pH值为6.25，面团调制温度为33℃，此时馒头白度可达87.21。
재분석측정지방매대면단류변학특성영향적기출상，통과단인소시험연구료지방매작용조건대만두외관품질적영향，병통과정교시험학정료지방매대만두증백작용적최괄공예조건。결과표명，지방매영향면분류변학특성화만두외관품질。지방매사면단흡수솔、근력증가，가공시간연장。괄량첨가지방매유리우만두성형，단첨가과량회사면단내교유성、연전성화항랍신성감약，불리우만두창발。정교시험결과표명，지방매대만두증백작용적최괄조건위，지방매첨가량3mg/kg ，면단pH치위6.25，면단조제온도위33℃，차시만두백도가체87.21。
Basted on rheological properties of wheat flour with lipase ,effects of lipase on the appearance qualities of Chinese steamed bread were investigated by farinograph ,extensograph and colorimeter .The results showed that ,rheological properties of the dough and appearance qualities of Chinese steamed bread were significantly influenced by lipase .Water absorption of the dough was increased by lipase .Shaping of Chinese steamed bread was enhanced with lipase at suitable amount .However ,stability and extensibility of dough ,as well as volume of Chinese steamed bread were decreased when amount of lipase was higher than 3mg/kg .The results of orthogonal test showed that the optimum whitening technology of Chinese steamed bread with lipase were as follows :lipase of 3mg/kg ,pH of 6.25 ,temperature of 33℃ .Under these conditions ,w hiteness of Chinese steamed bread reached 87.21 .