氧化酶在全麦面包制作中的应用研究

将一种多酚氧化酶漆酶(Laccase,简称LAC)应用于全麦面包的制作,比较其与2种常用的氧化酶对面团的流变性质和面包品质的影响,旨在开发一种新型的烘焙用酶制剂。通过面团流变性质的测定及面包品质的综合评价研究氧化酶对面团和面包质量的影响,结果表明LAC可提高普通面团和全麦面团的黏弹性,对全麦面团的作用更强。全麦面包中加入LOX和LAC能显著增加全麦面包的比容,并以LAC提高比容最为明显。LAC对全麦面包质构的改善作用最明显,且能改善全麦面包的风味。质构测定结果表明LAC对全麦面包质构的改善作用最强。LAC可明显延长面包的老化时间。

Studies on the Application of Oxidase in whole Meal Bread Processing

To exploit a new baking enzymic preparations, Laccase, a polyphenol oxidase was applied in wholemeal bread processing to compare the effect of LAC, POX/H2O2 and LOX/LA on dough rheological properties and quality of bread through rheological properties assays, bread volume and specific volume testing in this study. The result showed that LAC most significantly improved the ordinary and the whole meal dough viscoelasticity and more significantly improved the viscoelasticity of the latter. The specific volume of whole meal bread is less than ordinary bread. When added to LOX and LAC, the volume of whole meal bread was significantly increased, and more obviously increased by adding LAC. LAC can obviously improve texture of whole meal bread. When adding LAC, changes of hardness and water content of whole meal bread and ordinary bread was delayed obviously.