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首页> 外文期刊>Cereal Chemistry >Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by beta-Glucanase
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Dough Properties and Bread Quality of Wheat-Barley Composite Flour as Affected by beta-Glucanase

机译：β-葡聚糖酶对小麦-大麦复合粉面团特性和面包品质的影响

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摘要

Barley is rich in nutritionally positive compounds, but the quality of bread made of wheat-barley composite flours is impaired when a high percentage of barley is used in the mixture. A number of enzymes have been reported to be useful additives in breadmaking. However, the effect of beta-glucanase on breadmaking has scarcely been investigated. In this paper, the influence of different levels (0.02, 0.04, 0.06, and 0.08%, based on composite flour) of beta-glucanase (100,000 U/g) on the properties of dough and bread from 70% wheat, 30% barley composite flour were studied. Although dough development time, dough stability, and protein weakening value decreased after beta-glucanase addition, dough properties such as softness and elasticity as well as bread microstructure were improved compared with the control dough. beta-Glucanase also significantly improved the volume, texture, and shelf life of wheat-barley composite breads. The use of an optimal enzyme concentration (0.04%) increased specific volume (57.5%) and springiness (21%), and it reduced crumb firmness (74%) and staling rate. Bread with added beta-glucanase had a better taste, softness, and overall acceptability of sensory characteristics compared with the control bread. Moreover, the quality of wheat-barley composite bread after addition of 0.04% beta-glucanase was nearly equal to the quality of pure wheat bread. These results indicate that dough rheological characteristics and bread quality of wheat-barley composite flour can be improved by adding a distinct level of beta-glucanase.
机译：大麦富含营养上有益的化合物，但是当混合物中使用大麦的比例很高时，由小麦-大麦复合面粉制成的面包的质量会受到损害。据报道，许多酶在面包制作中是有用的添加剂。但是，几乎没有研究过β-葡聚糖酶对面包制作的影响。本文研究了不同水平（基于复合面粉的0.02、0.04、0.06和0.08％，以复合面粉计）（100,000 U / g）对70％小麦，30％大麦的面团和面包性能的影响研究了复合面粉。尽管添加β-葡聚糖酶后面团的形成时间，面团稳定性和蛋白质弱化值降低，但与对照面团相比，面团的柔软度，弹性和面包微观结构等特性得到了改善。 β-葡聚糖酶还显着改善了小麦-大麦复合面包的体积，质地和保质期。最佳酶浓度（0.04％）的使用增加了比容（57.5％）和弹性（21％），并降低了面包糠的硬度（74％）和陈旧率。与对照面包相比，添加了β-葡聚糖酶的面包具有更好的口感，柔软度和整体感官特性。此外，添加0.04％β-葡聚糖酶后的小麦-大麦复合面包的质量几乎等于纯小麦面包的质量。这些结果表明，通过添加不同水平的β-葡聚糖酶可以改善小麦-大麦复合面粉的面团流变特性和面包品质。

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