Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties

Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties

Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme addition showed to be effective in improving its quality. In this study, influence of enzymes glucose oxidase (GO), xylanase (XYL) and protease (PR) (0.05 and 0.1 g/100 g) on textural, rheological, pasting...

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Veröffentlicht in:Food science & technology 2021-02, Vol.137, p.110365, Article 110365
Hauptverfasser: Sarabhai, Swati, Tamilselvan, T., Prabhasankar, Pichan
Format: Artikel
Sprache:eng
Schlagworte:
Foxtail millet
Glucose oxidase
Gluten free bread
Protease
Xylanase
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Zusammenfassung:Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme addition showed to be effective in improving its quality. In this study, influence of enzymes glucose oxidase (GO), xylanase (XYL) and protease (PR) (0.05 and 0.1 g/100 g) on textural, rheological, pasting and sensory quality of the gluten-free foxtail millet bread has been evaluated. Addition of enzymes significantly increased (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110365