Study On The Effect Of Enzyme On Baking Quality Of Domestic Flour And Bread Staling

This paper studied on adding fungi a-amylase bacteria xylanase lipase and glucose oxidase in domestic flour which can improve the quality of the bread consumption, characteristics of processing and the appearance. At the same time, the paper discussed the causes of bread staling. The various factors that impact bread staling. The ways of retard bread staling rate and the mechanism of bread staling.Single factor test results show that the fungus a-amylase in the amount of 5-15 mg/kg, the bacteria xylanase amount in the 10-20 mg/kg, the lipase in the amount of 10-20 mg/kg, glucose oxidase enzyme in the amount of 5-10 mg/kg, the comprehensive quality of bread is better. Such as large volume, greater flexibility, color and texture of bread appearance and internal structure of the whole quality are better. The orthogonal test results show that the impact of domestic flour'quality on the order is glucose oxidase, fungi a-amylase, xylanase enzyme, and lipase. The optimal Content of four enzymes is: fungi a-amylase is 14 mg/kg, bacteria xylanase is 20 mg/kg, lipase is 16 mg/kg, and glucose oxidase is 6 mg/kg.The experiment results show that bread staling significantly slow down which is added enzyme. Single factor test results show that the rate of bread staling is slower, when the fungus a-amylase in the amount of 15-20 mg/kg, the bacteria xylanase amount in the 10-15 mg/kg, the lipase in the amount of 20-25 mg/kg, glucose oxidase enzyme in the amount of 10-15 mg/kg.