脂肪酶对中筋小麦面团流变学特性及蛋糕品质的影响OA

To improve the processing performance and broaden the application of medium-gluten wheat dough,this study investigated the effects of lipase addition on the farinograph properties of medium-gluten wheat flour,as well as on the extensibility and rheological properties of dough,and on the texture,microstructure,and sensory attributes of cakes.The results showed that the highest dough stability time was obtained at a lipase addition of 800 U/g(15.43 min),which was significantly higher than that of the control(11.43 min).In addition,the effects of lipase on the processing performance of medium-gluten wheat dough exhibited pronounced addition mount-and re-action time-dependent characteristics.After 40 min of fermentation,the dough containing 800 U/g lipase reached a maximum extensibility of 65.26 mm and exhibited favorable viscoelastic behavior.Meanwhile,lipase addition markedly improved cake quality.At an addition of 1 200 U/g,the cake showed the highest specific volume and height-to-diameter ratio,while the mean pore diameter and pore volume in-creased from 1.26 mm and 3.52 mm3 in the control to 1.95 mm and 8.15 mm3,respectively.However,excessive lipase addition(＞1 600 U/g)led to significant reductions in flour water absorption and dough stability time,weakened dough viscoelasticity,and resul-ted in decreased cake volume and inferior flavor scores.Overall,appropriate lipase addition(800-1 200 U/g)effectively improves dough processing properties and enhances cake quality.