Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans

Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans

Insoluble pentosans were isolated from starch tailings to study their effect on bread quality. Their incorporation into bread lowered bread quality. Such adverse effects were partially overcome by an optimum level of a pentosanase or an alpha-amylase and more completely overcome with a combination o...

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Veröffentlicht in:Journal of food science 1994-11, Vol.59 (6), p.1251-1254
Hauptverfasser: Krishnarau, L. (Central Food Technological Research Institute, Mysore, India), Hoseney, R.C
Format: Artikel
Sprache:eng
Schlagworte:
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ALMIDON
AMIDON
Biological and medical sciences
Bread
Cereal and baking product industries
Enzymes
Food industries
Food science
Fundamental and applied biological sciences. Psychology
loaf volume
PAIN
PAN
PENTOSANE
PENTOSANOS
pentosans
starch tailings
VISCOSIDAD
VISCOSITE
viscosity
VOLUME
VOLUMEN
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Beschreibung
Zusammenfassung:Insoluble pentosans were isolated from starch tailings to study their effect on bread quality. Their incorporation into bread lowered bread quality. Such adverse effects were partially overcome by an optimum level of a pentosanase or an alpha-amylase and more completely overcome with a combination of the enzymes. The pentosanase hydrolyzed about 60% of total insoluble pentosans in a solution in 0.5 hr. The solubilized pentosans slightly increased the relative viscosity of the solution
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb14688.x