In this test,wheat flour and rice flour are used as the main raw materials to prepare rice bread,and the improvement effect of compound enzyme preparation prepared by glucose oxidase(GOD),α-amylase(AM)and lipase(LIP)on the quality of rice bread is studied.With texture characteristics,specific volume,height and sensory score of bread as the evaluation indexes,it is finally determined that when the three kinds of enzymes are compounded as GOD of 25 mg/kg,AM of 15 mg/kg and LIP of 50 mg/kg,the hardness and chewiness of rice bread are 88.71 g and 93.12 g respectively,which decrease by 51.3％and 55.2％respectively compared with the blank group.The elasticity,specific volume,height and sensory score of rice bread are 0.92,4.57(mL/g),6.02 cm and 80 points respectively,which increase by 17.9％,27.3％,32.8％,11.1％respectively compared with the blank group.The compound enzyme preparation has good improvement effect on rice bread.
维普
万方数据