復(fù)配酶制劑對面包品質(zhì)改良研究

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摘 要：本研究使用響應(yīng)面法建立不同酶制劑添加量與面包品質(zhì)之間的數(shù)學(xué)模型，并通過模型預(yù)測和試驗驗證，確定最佳的復(fù)配酶制劑添加量。結(jié)果表明，復(fù)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，面包的感官評分為92.1分，對面包品質(zhì)有較好的改良效果。

關(guān)鍵詞：響應(yīng)面法；復(fù)配酶制劑；品質(zhì)；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

隨著人們對食品安全性關(guān)注的不斷提高，消費者對面包中添加的諸多食品添加劑成分愈加排斥，在此背景下，烘焙行業(yè)開始積極推進(jìn)清潔標(biāo)簽，減少面包中食品添加劑的使用。（剩余4612字）