河南农业科学 ›› 2020, Vol. 49 ›› Issue (7): 161-167.DOI: 10.15933/j.cnki.1004-3268.2020.07.022

• 农业信息与工程·农产品加工 • 上一篇    下一篇

酶制剂对郑麦158面包烘焙品质的改良效果

张琨,秦毛毛,刘艳喜,周正富,秦敬梓,吴政卿,雷振生   

  1. (河南省农业科学院小麦研究所,河南 郑州 450002)
  • 收稿日期:2020-12-17 出版日期:2020-07-15 发布日期:2020-07-15
  • 通讯作者: 雷振生(1962-),男,湖北广水人,研究员,博士,主要从事小麦遗传育种研究。E-mail:zhenshenglei@126.com
  • 作者简介:张琨(1991-),男,河南固始人,研究实习员,硕士,主要从事小麦遗传育种与品质改良研究。E-mail:kun1003@foxmail.com。秦毛毛为同等贡献作者
  • 基金资助:
    河南省重大科技专项(181100110200);河南省科技攻关计划项目(192102110017);河南省青年人才托举工程项目(2019HYTP029);河南省农业科学院自主创新项目(2020ZC02)

Improvement Effect of Enzyme Preparations on Baking Quality of Zhengmai 158

ZHANG Kun,QIN Maomao,LIU Yanxi,ZHOU Zhengfu,QIN Jingzi,WU Zhengqing,LEI Zhensheng   

  1. (Wheat Research Institute,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)
  • Received:2020-12-17 Published:2020-07-15 Online:2020-07-15

摘要: 为了提高国产优质小麦的烘焙品质并促进其推广应用,以小麦新品种郑麦158为原料,通过单因素试验研究了不同添加量α-淀粉酶、葡萄糖氧化酶、脂肪酶对面包烘焙品质的影响,并通过正交试验筛选改良面包烘焙品质的最佳酶制剂配比。结果表明,3种酶制剂对面包的感官评分均有显著影响,具体表现为α-淀粉酶>葡萄糖氧化酶>脂肪酶。面包烘焙品质最佳的酶制剂组合为α-淀粉酶20 mg/kg、葡萄糖氧化酶15 mg/kg、脂肪酶10 mg/kg,在此条件下制作的面包感官评分为92分。综上,在郑麦158面粉中添加一定量的α-淀粉酶、葡萄糖氧化酶、脂肪酶,可制得品质较好的面包。

关键词: 郑麦158, 面包, 酶制剂, 烘焙品质, 感官评价

Abstract: In order to improve the baking quality of domestic high-quality wheat and promote its application,Zhengmai 158,a new wheat variety,was used as the raw material to study the application effect of different amounts of α-amylase,glucose oxidase and lipase on the baking quality of bread,and the best ratio of enzyme preparations to improve the quality of bread was selected by orthogonal test.The results showed that the three enzyme preparations had significant effects on the sensory scores of bread,and the order was α-amylase>glucose oxidase>lipase.The best combination of enzyme preparations was 20 mg/kg α-amylase,15 mg/kg glucose oxidase and 10 mg/kg lipase.The sensory score of bread was 92 under the above condition.To sum up,adding a certain amount of α-amylase,glucose oxidase and lipase to Zhengmai 158 flour could make bread with better quality.

Key words: Zhengmai 158, Bread, Enzyme preparations, Baking quality, Sensory assessment

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