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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Quality improvement of whole-meal bread through enzymatic modification of heteroglycans using microbial hemicellulase preparations
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Quality improvement of whole-meal bread through enzymatic modification of heteroglycans using microbial hemicellulase preparations

机译：通过使用微生物半纤维素酶制剂的酶促改性全膳面包的质量改进

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Hemicellulases are enzymes which hydrolyse a range of heteroglycans found in the cell walls of plant material. They have been reported to affect certain quality aspects of baked goods such as volume and texture, producing superior quality bakery products. This work involved studying the addition of a number of non-commercial enzyme preparations to wholemeal pan bread. The enzyme preparations were produced at the National University of Ireland, Galway and were incorporated into a standard wholemeal bread recipe at several inclusion levels. Breads were then baked using a conventional procedure and evaluated at 24, 48 and 72h post-baking. Quality parameters studied were volume, crumb firmness and crumb moisture. All enzyme preparations increased loaf volume with increasing level of addition. Maximum volume increases ranged from 2 to 19%. Crumb firmness was reduced as level of addition increased. At 24h post-baking, the crumb was up to 36% softer than that of the control 24h post-baking; at 48h post-baking, the crumb was up to 19% softer than that of the control 24h post-baking; and at 72h post-baking, the crumb was only 3% firmer than the control loaves 24h post-baking i.e. an additional two days shelf-life was achieved. Enzyme addition had no significant effect on crumb moisture. The hydrolytic characteristics of each of the enzyme preparations have been related to the different attributes of the enzyme-enriched loaves. The enzymes studied have shown considerable potential for the production of breads with improved shelf-life and organoleptic properties.
机译：半纤维素酶是水解一系列在植物材料的细胞壁中发现的一系列杂蛋白酶的酶。据报道，他们据报道，影响烘焙物品的某些质量方面，如体积和质地，生产出色的品质面包产品。这项工作涉及研究向全麦泛面添加许多非商业酶制剂。酶制剂是在戈尔韦国立大学生产的，并在几个包含水平下纳入标准全麦面包配方。然后使用常规程序烘焙面包，并在烘焙后24,48和72h评价。研究的质量参数是体积，面包屑和屑水分。所有酶制剂均增加了100种增加水平的面包体积。最大体积增加2〜19％。随着增加的水平增加，碎屑坚固降低。在烘烤后24小时，碎屑比烘焙后24小时更柔软的36％;在烘烤后48小时，碎屑比烘焙后24小时更柔软的19％;在72h后烘烤后，碎屑比控制烘烤后的控制面积更加坚固3％。又达到了两天的保质期。酶加入对碎屑的水分没有显着影响。每种酶制剂的水解特性与富集的酶的不同属性有关。所研究的酶已经显示出具有改善的保质期和有肠胃性能的面包的相当大的潜力。

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