关键词: 漆酶, 阿魏酸, 面团, 理化特性, 面包品质

Abstract:

The effects of laccase (LAC) and ferulic acid (FA) on the rheological properties, water migration characteristics, and microstructure of wheat dough were investigated in this study. Additionally, the changes in quality characteristics, such as specific volume, color, texture, and volatile matter of wheat bread, were also examined. Farinographic analysis showed that the softening degree of dough adding with LAC and FA (LAC+FA) was lower than that of the dough with or without FA. Correspondingly, the results of dynamic rheological and tensile tests showed that adding LAC or LAC+FA increased the resistance to extension and decreased the extensibility of dough, resulting in dough hardening. Furthermore, adding LAC and FA alone or in combination could convert T_21b toT_21a in the immobilized water, allowing the water to adhere to the dough's components more firmly and optimizing water migration in the dough. A more intact, continuous, and compact gluten network could also be observed in the dough with LAC+FA by using scanning electron microscopy (SEM). In terms of bread, adding LAC or LAC+FA reduced the hardness of bread cores with little effect on volatiles. Therefore, LAC or LAC +FA has a positive effect on improving the strength of dough and the physicochemical quality of bread.

Key words:

laccase, ferulic acid, physicochemical properties, bread quality