【作者】 严晓鹏；

【导师】 王璋；

【作者基本信息】 江南大学 ， 食品科学， 2007， 硕士

【摘要】 小麦麸皮面包作为一种健康食品因其体积小、硬度大、质构粗糙,为消费者接受的程度受到限制。本论文主要研制复配型麸皮面包添加剂,以改善麸皮面包品质,同时研究纤维素酶和真菌木聚糖酶对麸皮膳食纤维的作用效果,揭示其改善麸皮面包品质的机理。通过单因素实验和正交试验确定使用真菌α-淀粉酶、真菌木聚糖酶、纤维素酶、葡萄糖氧化酶作为复配型酶制剂的基本配方,其最佳配比为5:5:6:7。验证实验证实复配型酶制剂对麸皮面包体积增大幅度达20.4%,并且改善了面包质构与口感,提高了面包的抗老化性能。通过单因素实验对六种乳化剂进行分析,从中筛选出作用效果最好的三种乳化剂即硬脂酰乳酸钠(SSL),二乙酰酒石酸单甘酯(DATEM)和琥珀酸单甘酯(SMG),相比较而言,DATEM在增大麸皮面包体积方面效果突出,但抗老化性不足,SSL和SMG作用效果较为全面,最佳配比为SSL:DATEM :SMG=3:4:6。复配型乳化剂能有效改善麸皮面团的机械加工性能并且提升面包品质。在复配型酶制剂和乳化剂的基础上,加入抗坏血酸,得到最后的复配型麸皮面包改良剂的配方为复配酶制剂0.8%,复配乳化剂80%,抗坏血酸0.4%,分散剂18.8%,此复配型麸皮面包改良剂能有效地提高麸皮面包品质,面包比容增幅达30.2%以上,内部结构有很大改善,面包松软,口感好。通过研究纤维素酶和真菌木聚糖酶对麸皮膳食纤维可溶性成分相对分子质量分布、水不溶性成分的红外吸收光谱以及组分、物理特性的影响,发现纤维素酶和真菌木聚糖之间具有协同作用。它们水解麸皮细胞壁成分,将不可溶的非淀粉多糖部分转化为可溶性成分,将可溶性非淀粉多糖大分子部分水解为小分子,从而改良了麸皮的焙烤品质和生理功能。更多还原

【Abstract】 As healthy wheat bran bread is,it is cannot be more popular because it is smaller,harder and of more coarse crumb than white bread.The paper was aimed at improving baking quality of bran bread by additives.In addition,it studied the effect of cellulase and fungle xylanase on diatary fibre from wheat bran to investigate why they could improve bran bread quality.After single factor tests and orthogonal experiments, fungleα-amylase, fungle xylanase,cellulase and glucose oxidase were chosen to mix as enzyme additives for bran bread. The best ratio was 5:5:6:7.It was found that the enzyme prepare could enlarge volume of bran bread by 20.4 percent and improve the crumb texture .Further more the bread added with mixed enzymes tasted better and staled slower.After single factor tests and orthogonal experiments, SSL, DATEM and SMG were chosen to mix as emulsifier additives for bran bread. The best ratio was 3:4:6. DATEM was good at enlarging the volume, however it was not so successful in slowing bread staling. Relatively, SSL and SMG acted a full effect.The emulsifier mixture could improve the dough mechanical quality and baking quality.Based on the chosen enzymes and emulsifiers,the final recipe of compound additives was got by adding ascorbic acid.The most efficient ratio was enzyme mixture 0.8%,emulsifier mixture 80%, ascorbic acid 0.4% and bulking agent 18.8%.The recipe could enlarge the volume by 30.2%.The bread became more soft and delicious.By studying the change of distribution of SDF relative molecule weight, infrared spectrum of IDF and diatary bran fibre composition and physical characteristics after adding fungle xylanase or/and cellulase, the result showed the synergetic effect.They hydrolyze cell wall,converting the unsoluble non-starch polysaccharide to water soluble components and water soluble non-starch polysaccharides of large relative molecule weight to smallar ones.As a result the baking quality and physiological function of bran bread were improved.更多还原