[Objective]Effects of zymin on rheological properties of whole wheat flour and quality improvement of whole wheat flour steamed bread were investigated in order to develop satisfactory whole wheat steamed bread products. [Method]Quality improvement experiments were conducted using fungal α-amylase and glucose oxidase addition to whole wheat flour. Effects of zymin on dough and quality of whole wheat flour steamed bread were evaluated. [Result]With added fungal α-amylase, dough had greater elasticity, gas-holding capacity and expansion effect. In addition, softer, bigger and more flexible whole wheat flour steamed bread proved that the processing technique for flour was well optimized. When glucose oxidase was added to flour, the dough was more elastic, more resistant to stir and less sticky. Sensory evaluation score of the whole wheat flour steamed bread was high with 4 mg/kg fungal α-amylase and 30 mg/kg glucose oxidase. [Conclusion]The whole wheat flour, improved by fungal a-amylase and glucose oxidase, had better ductility and gas -holding capacity, thus the steamed bread was bigger with higher sensory evaluation scores.%[目的]探讨添加酶制剂对全麦面粉流变学特性的影响及全麦馒头品质的改良作用,为制作出营养健康、口感良好的全麦馒头提供参考依据.[方法]将真菌α-淀粉酶、葡萄糖氧化酶添加到含8％麸皮的全麦面粉中进行品质改良试验,比较和优化酶制剂对面团及全麦馒头品质的影响.[结果]在全麦面粉中添加真菌α-淀粉酶后,面团弹性增强、持气性和膨胀效果好,蒸制出的全麦馒头变松软、体积增大、弹性增强,面粉加工品质得到改良；添加葡萄糖氧化酶,也能改善面粉粉质特性和面粉拉伸特性,形成更耐搅拌且不粘的面团.当真菌α-淀粉酶、葡萄糖氧化酶添加量分别为4和30 mg/kg时,全麦馒头的感官评价值较高.[结论]全麦面粉经真菌α-淀粉酶和葡萄糖氧化酶改良后,面粉品质特性得到改善,面团的延展性及持气能力增强,蒸制出的馒头体积增大,感官评分值明显增加.
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