粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
5期
40-43
,共4页
酶制剂%面包%品质
酶製劑%麵包%品質
매제제%면포%품질
enzyme preparation%bread%quality
以面包专用粉为原料，研究了单一酶制剂和多种酶制剂复合后对面包烘培特性的影响。结果表明：使用单一酶制剂时，单一酶制剂最佳添加量分别为：α–淀粉酶0.4 g/kg、木聚糖酶0.4 g/kg、脂肪酶0.4 g/kg、TG酶0.8 g/kg；在最佳单一酶制剂使用量的基础上，通过正交试验，进一步研究出多种酶共同使用时的最佳配比，使用该最佳配比的复合酶制剂，面包评价总分为95分以上，符合企业对优质面包的品质要求，最佳复合酶制剂的配方为：α–淀粉酶0.3 g/kg、木聚糖酶0.3 g/kg、脂肪酶0.1 g/kg、TG酶0.6 g/kg。
以麵包專用粉為原料，研究瞭單一酶製劑和多種酶製劑複閤後對麵包烘培特性的影響。結果錶明：使用單一酶製劑時，單一酶製劑最佳添加量分彆為：α–澱粉酶0.4 g/kg、木聚糖酶0.4 g/kg、脂肪酶0.4 g/kg、TG酶0.8 g/kg；在最佳單一酶製劑使用量的基礎上，通過正交試驗，進一步研究齣多種酶共同使用時的最佳配比，使用該最佳配比的複閤酶製劑，麵包評價總分為95分以上，符閤企業對優質麵包的品質要求，最佳複閤酶製劑的配方為：α–澱粉酶0.3 g/kg、木聚糖酶0.3 g/kg、脂肪酶0.1 g/kg、TG酶0.6 g/kg。
이면포전용분위원료，연구료단일매제제화다충매제제복합후대면포홍배특성적영향。결과표명：사용단일매제제시，단일매제제최가첨가량분별위：α–정분매0.4 g/kg、목취당매0.4 g/kg、지방매0.4 g/kg、TG매0.8 g/kg；재최가단일매제제사용량적기출상，통과정교시험，진일보연구출다충매공동사용시적최가배비，사용해최가배비적복합매제제，면포평개총분위95분이상，부합기업대우질면포적품질요구，최가복합매제제적배방위：α–정분매0.3 g/kg、목취당매0.3 g/kg、지방매0.1 g/kg、TG매0.6 g/kg。
Taking the bread flour as raw material,the effects of single enzyme and compound enzyme preparations for bread baking characteristics were studied. The results indicated that:when single enzyme used,the optimum amount of each enzyme was α– amylase 0.4 g/kg,xylanase 0.4 g/kg, lipase 0.4 g/kg,TG enzyme 0.8 g/kg;Based on the usage of the optimal single enzyme preparations, the optimal proportion of compound enzyme was carried out by orthogonal test. Using the best ratio of composite enzyme preparation,the total evaluation of bread baking characteristics was more than 95 points,in line with business requirements for high–quality bread,the best dosage of complex enzyme optimum was amylase 0.3 g/kg,xylanase 0.3 g/kg,lipase 0.1 g/kg,TG enzyme 0.6 g/kg.
