The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes
The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes
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DOI：
10.3136/fstr.23.403
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发表时间：
2017-05-01
影响因子：
0.6
通讯作者：
Yamauchi, Hiroaki
中科院分区：
文献类型：
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作者：
Matsushita, Koki;Santiago, Dennis Marvin;Yamauchi, Hiroaki
全麦面粉含有多种功能性成分，如膳食纤维、抗性淀粉、矿物质等，含有世界自然基金会的面包因其对健康的益处而在许多国家有很大的需求。虽然面团与WWF经常导致较低的面包质量，以前的研究表明，这可以通过添加合适的酶来改善。本研究探讨了WWF替代和酶处理，使用α-淀粉酶（AM）和半纤维素酶（HC）对面包制作品质的影响。结果表明，添加WWF后，面团的气体保留率（GRD）和比面包体积（SLV）较低。然而，AM和HC通过降解受损的淀粉和半纤维素，显著改善了WWF替代面团和面包的GRD和SLV。因此，这些结果表明，用合适的酶处理可以显着改善WWF面团的面包制作品质。
Whole wheat flour (WWF) contains various kinds of functional ingredients, such as dietary fiber, resistant starch, minerals, etc., and bread containing WWF is in great demand in many countries because of its health benefits. Although dough with WWF often results in lower quality bread, previous studies suggested that this could be improved by the addition of suitable enzymes. This study investigated the effects of WWF substitution and enzyme treatments using alpha-amylase (AM) and hemicellulase (HC) on bread making qualities. Results showed that the addition of WWF produced dough with low gas retention of dough (GRD) and specific loaf volume (SLV). However, AM and HC drastically improved both GRD and SLV of WWF-substituted dough and bread by degrading damaged starch and hemicellulose. Thus, these results indicated that the treatments with suitable enzymes could drastically improve the bread making qualities of dough made with WWF.