Abstract
The improved mechanism of steamed bread quality by pentosanase(Pn), glucose oxidase (Gox) and complex enzymes was revealed according to the changes in physicochemical characteristics of the dough liquor. The results showed that both Pn and Gox promoted the yield of the dough liquor, the contents of protein and pentosan in the dough liquor changed significantly, the foaming stability and particle size were significantly improved, and the adsorption membrane of protein became dense in texture. The change of the physicochemi-cal properties of the dough liquor caused by Pn or Gox, especially the improvement of foaming stability, may be one of the important reasons for the increase of the specific volume, the decrease of hardness, and the formation of a more uniform and delicate internal structure of whole wheat Mantou.
Publication Date
5-28-2018
First Page
38
Last Page
43,53
DOI
10.13652/j.issn.1003-5788.2018.05.008
Recommended Citation
Zhijian, JIANG; Liya, LIU; Lan, DING; Sumei, ZHOU; and Li, WANG
(2018)
"Effects of enzymeon physicochemical properties of dough liquor extracted from whole wheat Mantou dough,"
Food and Machinery: Vol. 34:
Iss.
5, Article 8.
DOI: 10.13652/j.issn.1003-5788.2018.05.008
Available at:
https://www.ifoodmm.cn/journal/vol34/iss5/8
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