Effect of Xylanase on the Technological Behaviour of Wheat Flours
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...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2013 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/6385 |
| Acceso en línea: | http://hdl.handle.net/11336/6385 |
| Access Level: | acceso abierto |
| Palabra clave: | XYLANASE WHEAT FLOUR BREAD BAKING DOUGH https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | 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. |
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