Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
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DOI：
10.1016/j.foodchem.2017.04.160
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发表时间：
2017-11-01
期刊：
影响因子：
8.8
通讯作者：
Brennan, Charles Stephen
中科院分区：
文献类型：
--
作者：
Liu, Wenjun;Brennan, Margaret Anne;Brennan, Charles Stephen
本研究探讨了α-淀粉酶（6和10 ppm），木聚糖酶（70和120 ppm）和纤维素酶（35和60 ppm）对面包面团流变学特性的影响。面团的混合特性通过使用DoughLAB来测量。用质构仪分析面团的延展性和粘性。结果表明，单酶和酶组合的添加均能提高纤维的延伸性、软化度、耐混性指数和粘性，降低拉伸阻力。对于吸水率，添加单一酶没有显著影响，而组合酶显著（p <0.05）降低值从63.9%至59.6%（小麦粉面团）和71.4%至67.1%（添加15%麦麸的面团）。与值为34.1 mm的单一酶相比，酶组合（6、120和60 ppm）使小麦粉面团的延伸性提高了42%。此外，α-淀粉酶、木聚糖酶和纤维素酶的组合对面团流变学具有协同作用。(C)2017爱思唯尔有限公司版权所有
The present study investigates the effects of alpha-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (p < 0.05) decreased the values from 63.9 to 59.6% (wheat flour dough) and 71.4-67.1% (dough incorporated with 15% wheat bran). Compared to the single enzyme with the value of 34.1 mm, enzyme combination (6, 120 and 60 ppm) increased the extensibility of wheat flour dough by up to 42%. Additionally, combination of alpha-amylase, xylanase and cellulase had a synergetic effect on the dough rheology. (C) 2017 Elsevier Ltd. All rights reserved.