The effects were studied of hydrolysates of pentosans in wheat bran by xylanase on wheat flour quality by farinograph and tensile properties, and bread quality by water-loss, specific volume, texture and so on. The result showed that water-unextractable arabi-noxylan in wheat bran could be hydrolyzed effectively by xylanase. Quality of low-gluten flour and relative bread were improved most re-markablly. The optimum dosage for improvement of flour and relative bread quality was 1. 0%(pensatons) hydrolysates which was hydrolyzed 90 min at 50 ℃ with 5 mL/2 0g(enzyme liquid/wheat bran) enzyme liquid and 1 : 8 (ratio of material and water).%利用木聚糖酶直接酶解小麦麸皮,将酶解液浓缩后加入面粉,用面粉粉质和拉伸特性探讨酶解戊聚糖对面粉品质的影响,并用面包的烘烤失水量、比容、面包芯水分、质构等参数考察酶解戊聚糖对面包品质的影响.结果表明:木聚糖酶能酶解小麦麸皮中的水不溶性戊聚糖.酶解液对低筋粉的改善作用最明显,其中以料液比1∶8(m∶V),反应温度50℃,酶解时间90 min,酶用量5 mL/20 g(酶液/麸皮,酶活400 U/mL)的酶解液,在添加量为1.0％(以酶解液中含有的戊聚糖计,1 g戊聚糖/100 g面粉)时,对面粉和面包的品质改善效果最佳.
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