Effects of Endogenous Enzymes on Rheological Properties of Dough and Microstructure of Gluten Network
In this study,the effects of endogenous enzymes on the rheological properties,moisture distribution and microstructure of gluten network were analyzed by adding protease,α-amylase,lipase and mixed enzyme (pro-tease+α-amylase+lipase)to recombinant flour.The results indicated that the addition of the three enzymes could lead to the reduction of dough elasticity,α-amylase significantly reduced the viscosity of dough (P<0.05),while lipase significantly increased the viscosity of dough (P<0.05 ),and the effect of mixed enzymes on the viscosi-ty of dough was similar to that ofα-amylase.The three enzymes led to a decrease in the proportion of strongly bound water in the dough,where protease and lipase led to an increase in the proportion of weakly bound water and a de-crease in the proportion of free water,while α-amylase led to a decrease in the proportion of weakly bound water and an increase in the proportion of free water,indicating that the three enzymes differ in the mechanism of action on water distribution.With the addition of protease,the branching rate of the gluten network decreased,and the end-point rate increased,indicating that protease reduced the homogeneity and continuity of the gluten network;whereas with the addition ofα-amylase and lipase,the branching rate of the gluten network increased and the endpoint rate decreased,respectively,indicating that both α-amylase and lipase increased the homogeneity and continuity of the gluten network of the dough.
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