Effect of enzymes on baking quality of wheat dough and storage quality of toast bread

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Yin, Liwen;Wei, Yanmei;Wu, Wendi;Peng, Yuxue;Ding, Wenping;...

通讯作者：

Wang, Xuedong;Wu, Y

作者机构：

[Wei, Yanmei; Wu, Y; Wang, Xuedong; Wu, Yan; Peng, Yuxue; Yin, Liwen; He, Binbin; Ding, Wenping; Xiao, Shensheng] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

[Wei, Yanmei; Wu, Y; Wang, Xuedong; Wu, Yan; Peng, Yuxue; Yin, Liwen; He, Binbin; Ding, Wenping; Xiao, Shensheng] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

[Wu, Wendi] Qiaoke Wuhan Technol Co Ltd, Wuhan 430023, Peoples R China.

通讯机构：

[Wu, Y ; Wang, XD] W

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Anti-retrogradation;enzyme;specific volume;textural properties;toast

期刊：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN：

0950-5423

年：

2024

卷：

期：

页码：

9479-9489

DOI：

10.1111/ijfs.17597

基金类别：

Special Project of Central Guide to Local Science and Technology Development (Innovation platform construction for food green processing technology and intelligent equipment); Scientific Research Project of the Education Department of Hubei Province [B2020065]; Department of Science and Technology of Hubei Province; Department of Finance of Hubei Province; [2022BGE247]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Toast is a nutrient-rich consumer staple with a unique taste. However, retrogradation affects its storage quality and shelf life. Therefore, in this study, we aimed to investigate the effects of enzymes on the baking quality of wheat dough and the storage quality of baked bread. Fungal alpha-amylase (FAM), lipase (LIP), and maltose amylase (MAM) were added to wheat dough under quadruple fermentation to evaluate their effects on the quality of wheat dough and toasted bread during storage. FAM reduced the water absorption and stability of wheat flour, whereas LIP and MAM improved its properties....

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Effect of enzymes on baking quality of wheat dough and storage quality of toast bread

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