Abstract:In order to improve the quality of buckwheat Chinese steamed bread(CSB),this paper mainly studied the effects of arabinoxylanase on the quality characteristics (specific volume, expansion ratio, texture and sensory evaluation) and anti-stalingcapacity of buckwheat CSB. The water distribution and water migration during the storage of buckwheat CSB were determined by low-field nuclear magnetic experiments. The mechanism of arabinoxylanase for improving the quality and anti-staling capacityof buckwheat CSB was discussed.The results showed that the quality improvement of buckwheat CSB was the most obvious when the addition of arabinoxylanase was 40 mg/kg, and the sensory evaluation score was the highest.Compared with the blank group,the addition of 40 mg/kg arabinoxylanase reduced the hardness of the steamed bread significantly during the storage.When arabinoxylanase was added, T 21 and A 22 were increased and T 22 and A 21 were decreased, combined water content was decreased and free water content was increased, and moisture was remained well in the dough.Therefore, the addition of arabinoxylanase can reduce the hardness of buckwheat CSB and delay the aging of CSB.
