Abstract：
Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber-based fractions. Their applications in gluten-free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y-2311-1 was utilized in a mulberry and rice flours-based gluten-free cookie formulation for the first time. Effects of various xylanase concentrations on gluten-free dough rheology and cookie characteristics were elucidated. Only rice flour-based cookie and only wheat flour-based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration-dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten-free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration-dependent manner for all cookie types. Hardness values of both types of gluten-free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours-based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.
摘要：
木聚糖酶主要在烘焙工业中用于基于膳食纤维的部分的水解。以前没有考虑过它们在无麸质产品中的应用。在本研究中,首次将出芽金霉梭菌NRRLY-2311-1产生的木聚糖酶用于基于桑树和米粉的无麸质饼干配方中。阐明了各种木聚糖酶浓度对无麸质面团流变学和饼干特性的影响。作为比较,也仅制备了基于米粉的曲奇和基于小麦粉的曲奇配方。将木聚糖酶掺入所有饼干配方中会产生较软的饼干面团，其绝对粘性较低。通过以浓度依赖性方式将酶添加到制剂中,由桑树和米粉的混合物制备的曲奇面团的硬度和绝对粘性降低。高于100U/100g面粉的酶浓度在无麸质饼干面团上没有提供统计学上显着的进一步变化。将木聚糖酶掺入饼干配方中以酶浓度依赖性方式增加了所有饼干类型的烘烤损失和扩散率。两种无麸质饼干的硬度值都因掺入木聚糖酶而降低。根据饼干类型和酶浓度，观察到对破碎性的不同影响。100U/100g面粉的酶浓度为桑树和米粉基饼干提供了更柔韧和更柔软的结构。木聚糖酶掺入对饼干的颜色参数没有显着影响。
