Effects of Xylanase on Quality of Frozen Dough Steamed Bread

抄録

Effects of xylanase on the quality of frozen dough and steamed bread stored at a freezing temperature for 15, 30, and 45 d were investigated. Results showed that prolonging the frozen storage time can decrease the leavening power and yeast survival rate of frozen dough as well as the specific volume and anti-staling activity of frozen dough steamed bread. By contrast, these properties can be improved significantly through the addition of xylanase. The frozen dough supplemented with 80 mg/kg of xylanase had a low freezable water content (28.51 ± 0.37)%, which was 29.11% lower than that of the control (40.22 ± 0.43)%. The addition of xylanase can also significantly reduce the melting point and melting scope of ice crystals (P < 0.05), which can result in a homogeneous, small ice crystal structure in frozen dough and improve the quality of frozen dough steamed bread.