Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking

被引:66
|
作者
MartinezAnaya, MA [1 ]
Jimenez, T [1 ]
机构
[1] CSIC,INST AGROQUIM & TECNOL ALIMENTOS,LAB CEREALES,E-46980 PATERNA,VALENCIA,SPAIN
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 205卷 / 03期
关键词
enzymes; breadmaking; quality; amylases; xylanases; staling;
D O I
10.1007/s002170050152
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Nine commercial enzyme preparations and two laboratory-designed mixes with amylase and/or pentosanase/xylanase activity were used to prepare bread samples, and the effects on bread quality and keeping properties were determined. With the doses added, enzymes significantly shortened fermentation time without affecting the pH or the machinability of the doughs. Bread with an improved volume, a greater intensity of aroma and a softer texture was obtained. Leaves had a less intense and characteristic taste and, in some cases, an uneven grain. All enzymes delayed bread firming, but rates varied with each preparation. Factor analysis classified bread samples according to their composition and source.
引用
收藏
页码:209 / 214
页数:6
相关论文
共 50 条
  • [31] Non-starch polysaccharide intake in vegans and the relationship with energy distribution and mineral intakes
    Lightowler, HJ
    Davies, CJ
    JOURNAL OF HUMAN NUTRITION AND DIETETICS, 2000, 13 (06) : 443 - 450
  • [32] Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach
    Goksel Sarac, Meryem
    JOURNAL OF TEXTURE STUDIES, 2021, 52 (03) : 368 - 379
  • [33] The effect of dietary faba bean and non-starch polysaccharide degrading enzymes on the growth performance and gut physiology of young turkeys
    Mikulski, D.
    Juskiewicz, J.
    Przybylska-Gornowicz, B.
    Sosnowska, E.
    Slominski, B. A.
    Jankowski, J.
    Zdunczyk, Z.
    ANIMAL, 2017, 11 (12) : 2147 - 2155
  • [34] The influence of thermal processing on the non-starch polysaccharide (NSP) content and in vitro digestibility of starch in peas (Pisum sativum, L)
    Periago, MJ
    Englyst, HN
    Hudson, GJ
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1996, 29 (1-2): : 33 - 40
  • [35] Variability of non-starch polysaccharides in taro
    Ramsden, L
    Ling, CY
    TROPICAL AGRICULTURE, 1998, 75 (1-2): : 291 - 292
  • [36] Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides
    S. Y. Sim
    A. A. Noor Aziah
    L. H. Cheng
    Journal of Food Science and Technology, 2015, 52 : 303 - 310
  • [37] Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides
    Sim, S. Y.
    Aziah, A. A. Noor
    Cheng, L. H.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (01): : 303 - 310
  • [38] Non-starch polysaccharides in pig feeding
    Bakker, GCM
    Dekker, RA
    Jongbloed, R
    Jongbloed, AW
    VETERINARY QUARTERLY, 1998, 20 : S59 - S64
  • [39] Variability in the in vitro degradation of non-starch polysaccharides from wheat by feed enzymes
    Smeets, N.
    Nuyens, F.
    Van Campenhout, L.
    Niewold, T.
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 2014, 187 : 110 - 114
  • [40] Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions
    Sasaki, Tomoko
    Kohyama, Kaoru
    FOOD CHEMISTRY, 2012, 133 (04) : 1420 - 1426