CHANGES IN CARBOHYDRATE FRACTIONS IN ENZYME-SUPPLEMENTED BREAD AND THE POTENTIAL RELATIONSHIP TO STALING

被引：42

作者：

LIN, W ^{[1
]}

LINEBACK, DR ^{[1
]}

机构：

[1] NATL TAIWAN NORMAL UNIV,DEPT HOME ECON,TAIPEI 117,TAIWAN

来源：

STARCH-STARKE | 1990年 / 42卷 / 10期

关键词：

D O I：

10.1002/star.19900421005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

White breads were prepared with and without bacterial α‐amylase. Breads containing α‐amylase became firm (staled) more slowly than did those without the added enzyme. Larger quantities of carbohydrate were extracted from enzyme‐supplemented breads. The additional carbohydrate was mainly branched‐chain material with an average chain length (CL) of 19–24. Thus, the α‐amylase acts on starch during baking to form predominantly branched‐chain polymers of lower molecular weight. These polymers apparently have a decreased ability to retrograde, interfere with the ability of amylopectin to retrograde after the bread is baked, or interfere with other interactions involved in firming, thus reducing the extent of firming (staling). Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：385 / 394

页数：10

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