关键词: 外源脂肪酶, 国产麦, 品质改良, 流变学品质, 面包品质, 质构测试

Abstract: Effects of exogenous lipase added to domestic wheat bread flour was studied on rheology test、bread-makingexperiments and texture analysis.The results indicated that in comparison with the control flour,the rheology property、bread quality and the texture analysis of bread crumb were improved to some extent when proper dose of exogenous lipasewas added.The bread-making experiments and texture analysis showed that exogenous lipase could also enhance the interiortexture of bread and the softness of bread crumb.The optimal adding level of exogenous lipase was 30×10-6 in thisexperiment.

Key words: exogenous lipase, domestic wheat, quality improving, rheology property, bread quality, texture analysis