Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking
Effect of an enzyme preparation on wheat flour and dough color, mixing, and test baking
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DOI：
10.1016/j.lwt.2009.04.003
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发表时间：
2009-11-01
影响因子：
6
通讯作者：
Faubion, J. M.
中科院分区：
文献类型：
--
作者：
Lamsal, B. P.;Faubion, J. M.
用天然提取物而不是化学提取物漂白面粉很有吸引力，因为它可以降低接触后的风险，并对天然食品消费者有吸引力。本文报道了一种商业专利的“天然”漂白酶混合物对小麦粉和面团颜色，混合行为和测试烘焙性能的影响。酶制剂没有改善面粉系统的白度（L*）和黄度（B*），但过氧化苯甲酰急剧降低V。对于全麦面粉面团，V增加酶处理面团后2小时休息，结束高于过氧化苯甲酰和对照面团。酶处理的面团黄度增加。当在碾磨期间施加酶时，所得全麦面团具有高得多的L*。随着酶浓度的增加，面粉的混合图显示出严重的面团弱点和快速击穿。透析的酶制剂在3500分子量截止（MWCO）管和冷冻干燥之前，面粉应用恢复面团强度。酶混合物中的L-半胱氨酸被认为对面团强度有不利影响，透析有助于恢复面团强度。然而，与对照相比，用透析酶烘焙的小狗面包的烘焙特性（面包体积、面包重量和标准高度）出现了一些损失。天然酶提取物的添加虽然提高了全麦面团的白度，但对面团和烘焙特性的影响并不理想。(C)2009爱思唯尔有限公司保留所有权利。
Bleaching flours with natural rather than chemical extracts is attractive because it reduces risks upon exposure and appeals to natural food consumers. This paper reports effects of a commercial proprietary blend of 'natural' bleaching enzymes on wheat flour and dough color, mixing behavior and test bake performance. Enzyme preparation did not improve whiteness (L*) and yellowness (b*) of flour system, but benzoyl peroxide sharply reduced V. For whole wheat flour dough, V increased for enzyme-treated dough after 2-h resting, ending higher than benzoyl peroxide and control dough. Yellowness increased in enzyme-treated dough. When enzyme application was during milling, resulting whole wheat flour dough had much higher L*. Mixograms of flours with increasing enzyme concentration showed severe dough weakness and rapid breakdown. Dialysis of the enzyme preparation in 3500 molecular weight cutoff (MWCO) tubes and freeze-drying prior to flour application recovered dough strength. L-cysteine in the enzyme mix was thought to adversely affect dough strength, and dialysis helped recover dough strength. However, pup loaf baking with dialyzed enzyme showed some loss of baking characteristics (loaf volume, loaf weight, and proof height) over the control. Although the natural enzyme extract addition enhanced whiteness for whole wheat dough, its effects on dough and baking properties were not favorable. (C) 2009 Elsevier Ltd. All rights reserved.