Effect of Different Source Compound Enzymes on Rheology of Frozen Dough and Quality of Steamed Bread
Freezing can cause deterioration in the rheological and processing properties of dough,leading to a decrease in the quality of steamed products.In order to solve the problem,this study used biological enzymes derived from Bacillus subtilis and Bacillus amyloliquefaciens to modify the dough structure,focusing on evaluating the changes in dough rheological,texture,and steamed products before and after modification,providing new ideas for improving the quality of frozen dough.The results showed that the treatment of enzyme solution from Bacillus amyloliquefaciens improved the transparency and viscosity of starch in the dough(P＜0.05),was conducive to the gelatinization of starch granules,and promoted its digestion level.At the same time,the treatment significantly delayed the deterioration rate of steamed bread quality.The addition of enzyme solution from Bacillus subtilis increased the extensibility and viscoelasticity of dough,improved the specific volume of steamed bread,reduced the hardness of steamed bread during storage,indicating a role in anti-aging of dough.The different effects of enzymes from two microbial sources on dough rheological properties are related to enzyme activity,especially the variety,reflecting different mechanisms of action.This study provides a new biological solution for different modification needs of frozen dough texture.
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