Effect of Xylanase on the Technological Behaviour of Wheat Flours

 

Autores
Osella, C.; de la Torre, M. A. G.; Erben, Melina; Gallardo, A.; Sanchez, H.
Tipo de recurso
artículo
Estado
Versión publicada
Año de publicación
2013
País
Argentina
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio
CONICET Digital (CONICET)
Descripción
The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. The enzyme used was xylanase from Bacillus subtilis which is sold for mainly for baking applications. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. Increase in enzyme concentration produced a decrease in maximum pressure (P) and tensile strength/extensibility (P/L) but deformation energy (W) remained almost constant in the alveogram. This means that the water released by the hydrolysis of insoluble pentosans has reduced the tenacity of the dough. The higher the enzyme concentration, the lower the dough consistency during kneading. Besides, the greatest improvement of quality was produced when xylanase was added to low quality flour and when the French type bread making method was applied.
Idioma
inglés
OAI Identifier
oai:ri.conicet.gov.ar:11336/6385
Enlace del recurso
http://hdl.handle.net/11336/6385
Nivel de acceso
Acceso abierto
Materia
XYLANASE
WHEAT FLOUR
BREAD
BAKING
DOUGH
Alimentos y Bebidas
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS