Effects Of Enzymes On Dough Properties And Steamed Bread Quality

In this article, the effects of three enzymes on the rheological and fermentation propertiesof wheat flour dough and the quality of the hard type Mantou were investigated. The effectsof three enzymes on aging Mantou were discussed. Major study contents and conclusions areas follows:1. Three enzymes all can reduce water absorption of the dough. But there were certaindifferences among them. Fungi α-amylase can reduce stability and degree of softeningimproves strength, elasticity and reduces extensibility of the dough. Lipase can prolongdevelopment time and stability and reduce degree of softening and can improve strength andextensibility of the dough. Xylanase can prolong development time of the dough in somedegree and can improve resistance capacity and reduce extensibility of the dough. Threeenzymes can decrease gelatinisation temperature of the dough. Fungi α-amylase can decreaseviscosity, but xylanase and lipase increase the viscosity of the dough.2. Fungi α-amylase can improve gas-holding capacity and gas-prudcing capacity of thedough. Xylanase improved gas-holding capacity and gas-prudcing capacity of the dough insome degree. Three enzymes didn’t have much influence on pH of the dough.3. The best recruitment respectively is25ppm,30ppm,30ppm when fungi α-amylase, thelipase and the xylanase were mixed. Factors on quality of Mantou from large to small in turnbe the fungi α-amylase, xylanase and the lipase. The best recruitment respectively is25ppm,30ppm,30ppm. Fungi α-amylase on Mantou quality is remarkable. Fungus α-amylase and thexylanase decreaced hardness, springiness, chewiness and resilience of Mantou. When therecruitment of fungi α-amylase was25ppm and recruitment of xylanase was40ppm, changesobviously; the lipase enhanced hardness and t chewiness and decreaced resilience of Mantou4. The fungi α-amylase play impotant role on aging Mantou. The xylanase is next to thefungi α-amylase. The lipase has little influence on aging Mantou. The fungi α-amylase is themost factor for aging Mantou among them. The xylanase is next to the fungi α-amylase,whenthe fungi α-amylase, the xylanase and the lipase recruitment respectively is25ppm,40ppmand40ppm, quality of aging Mantou is good.