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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1997-09

AUTHORS

M. A. Martínez-Anaya, Teresa Jiménez

ABSTRACT

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. Loaves 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. More... »

PAGES

209-214

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s002170050152

DOI

http://dx.doi.org/10.1007/s002170050152

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1008752564


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