复配酶制剂对面包品质改良研究

打开文本图片集

摘 要：本研究使用响应面法建立不同酶制剂添加量与面包品质之间的数学模型，并通过模型预测和试验验证，确定最佳的复配酶制剂添加量。结果表明，复配添加α-淀粉酶16 mg·kg-1，葡萄糖氧化酶16 mg·kg-1，木聚糖酶30 mg·kg-1，面包的感官评分为92.1分，对面包品质有较好的改良效果。

关键词：响应面法；复配酶制剂；品质；面包

Abstract： In this study， a mathematical model between different enzyme additives and bread quality was established using response surface methodology， and the optimal amount of compound enzyme additives was determined by model prediction and experimental validation. The results showed that adding α-amylase 16 mg·kg-1， glucose oxidase 16 mg·kg-1， xylanase 30 mg·kg-1， the sensory score of bread was 92.1， and the bread quality was improved.

Keywords： response surface method; compound enzyme preparation; quality; bread

随着人们对食品安全性关注的不断提高，消费者对面包中添加的诸多食品添加剂成分愈加排斥，在此背景下，烘焙行业开始积极推进清洁标签，减少面包中食品添加剂的使用。（剩余4612字）