谷氨酰胺轉(zhuǎn)胺酶對于蕎麥饅頭、面包、方便面品質(zhì)影響的影響研究.pdf

1、西北農(nóng)林科技大學(xué)碩士學(xué)位論文谷氨酰胺轉(zhuǎn)胺酶對于蕎麥饅頭、面包、方便面品質(zhì)影響的影響研究姓名：李國龍申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：師俊玲20071201STUDYONTHEEFFECTOFTRANSGLUTAMINASEONQUALITYPRoPERTIESoFBUCKWHEATSTEAMEDBREAD，BREADANDINSTANTNoODLEABSTRACTAbstract：Wheatnour，buck、Ⅳheatnour

2、肌dsoybeallnourwereusedmaterials，researchedthee腩ctonqual毋propertiesofbuckwheatste鋤edbread，bal(edbreadaIldinst鋤tnoodlebyusingt姍sglutaIIlinaSe(TG)aSq砌it)，impr0VerTheresultsweresho、Ⅳedsunun撕zedasf0llo、Ⅳs：1ThereweregreatchaIl

3、gesofdou曲qIlali夠byaddingbuch血eatnour：謝thmeincreaseofadditiveofbuckwleatnouthequal時offlourproductsweredecreaSed，whentheadditionofbuckwheatflourisuptomorcthall30％，thequal毋offlourproductiVedeteriorationbadly，properadditioll

4、alof衄1sglutamiIlaseimproVethequali夠ofbuckWheatproductspropeniesofnourproducts2ItcouldproducedllighquaLlit)，nu仃itioneIlricllIllentste鋤edbreadusetllest蚰dardproductionprocessofsteamedbread，Whent11eratioaIldproportionisbuckw

5、heatis30％，wheatnouris68％，degreaSesoybeanproteiIlpowderis2％，transglut鋤irlaseisO05％，yeastis1％wateris55％3ncouldproducedM曲qualit)rmmitione耐cllInembuckWheatbreadusemestaIldardproductionprocessofbread，whentheratio鋤dproponionis

6、buck、Ⅳheatis30％，Wheatnouris67％，de黟eaSeSoybeaIlproteinpowderis3％，缸眥sglut鋤inaSeis0025％，yeastis1％，wateris55％4Somecertainusingdosagetrmsglut鋤i11嬲einmixiI培ofbuckwheat觚dwheatnourcouldenhancemeelasticit)ra11dt11ea(mesiVenessofi

7、nstaIltnoodle，especianyiIlviscoelastici夠andgluten蜘gmWi也meincreaSeofadditiVeoftrans91ut鋤inase，廿leinstantnoodlequalit)，ofk池ess，cohesiVeness，cllewiestIless，fhctureforce，elaStici劬adhesiveness，鋤dcomprehensiVeevaluationappeare

8、dthe仃endsalittledecreaSedaRerincre硒ingW1lenbuckwheatcontentinnourmixturewaS25％，30％，35％and40％，讓Ieoptimaln觚sgllnaminaseuSingdosageⅥ佻O29％，033％，037％鋤d037％，thequalityofins僦noodlewasimprovedwellBesides，tlle撇眈rholdingc印aC時oftll