马铃薯全粉是改善坚韧饼干营养的一种有前途的方法,而其无麸质特性难以形成可接受的质构特性。在这项研究中,纤维素酶用于降解富含马铃薯全粉的面团中的纤维素,为了减轻纤维素对面筋网络的干扰,从而形成了具有很大特色的马铃薯全粉饼干。结果表明,纤维素酶在0.2%以内导致面团的G\'和G\'值分别从5.50×104逐渐降低至4.00×104和2.66×104至1.35×104。与对照相比,0.2%的纤维素酶导致面团的拉伸性质显著增加。基于SEM的结果,纤维素酶在0.2%以内的掺入也导致了紧密有序和完整的网络结构。二硫键测定和FTIR。这些结果表明,纤维素酶有利于提高面团的烘烤质量。这是导电形成坚韧的饼干,具有很大的特点。硬度,脆皮,脆度和比容分析结果证实,0.2%纤维素酶导致硬度显著降低45.25%,比容显著增加,脆度和脆度降低24.74%,121.20%和156.47%,分别。总的来说,纤维素酶最终通过改善面团的性质和结构来改善饼干的质量。这对马铃薯全粉资源的利用及其坚韧饼干的工业化生产具有重要意义。实际应用:结果表明,包含纤维素酶导致硬度降低和脆性增加,脆度,和比容马铃薯全粉坚韧饼干。纤维素酶可以作为坚韧饼干的潜在改良剂。该研究将为纤维素酶在改善马铃薯全粉面团和坚韧饼干品质方面的实际应用提供指导。
Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its gluten-free characteristic was difficult to form acceptable texture properties. In this study, cellulase was used to degrade the cellulose in
dough enriched with potato whole flour, so as to mitigate the interference of cellulose with the gluten network, resulting in forming the potato whole flour biscuit with great characteristics. Results indicated that cellulase within 0.2% led to the gradually reduced G\' and G\'\' values of
dough from 5.50×104 to 4.00×104 and 2.66×104 to 1.35×104, respectively. Cellulase at 0.2% resulted in the significantly increased tensile properties of the
dough compared to the control. The incorporation of cellulase within 0.2% also led to the tightly ordered and intact network structure base on the results of SEM, disulfide bonds determination and FTIR. Those results indicated that cellulase was beneficial to improve the baking quality of
dough, which was conductive to form tough biscuit with great characteristics. The hardness, crunchiness, crispness and specific volume analysis results confirmed that 0.2% cellulase resulted in the significantly decreased hardness by 45.25% and the significantly increased specific volume, crunchiness and crispness by 24.74%, 121.20% and 156.47%, respectively. Overall, cellulase ultimately improved the quality of the biscuits by improving the properties and structure of the dough. It was of great significance for the utilization of potato whole flour resources and the industrial production of its tough biscuits. PRACTICAL APPLICATION: The results showed that inclusion of cellulase led to the reduced hardness and increased crunchiness, crispness, and specific volume of potato whole flour tough biscuits. Cellulase could be used as a potential improver of tough biscuits. This study will provide guidance for practical uses of cellulase in improving potato whole flour
dough and tough biscuit quality.