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 |
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| container_end_page | 1254 |
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| container_issue | 6 |
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| container_title | Journal of food science |
| container_volume | 59 |
| creator | Krishnarau, L. (Central Food Technological Research Institute, Mysore, India) Hoseney, R.C |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb14688.x |
| format | Article |
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The solubilized pentosans slightly increased the relative viscosity of the solution</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb14688.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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. 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(Central Food Technological Research Institute, Mysore, India)</creatorcontrib><creatorcontrib>Hoseney, R.C</creatorcontrib><title>Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans</title><title>Journal of food science</title><description>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</description><subject>ACTIVIDAD ENZIMATICA</subject><subject>ACTIVITE ENZYMATIQUE</subject><subject>ALMIDON</subject><subject>AMIDON</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Cereal and baking product industries</subject><subject>Enzymes</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>loaf volume</subject><subject>PAIN</subject><subject>PAN</subject><subject>PENTOSANE</subject><subject>PENTOSANOS</subject><subject>pentosans</subject><subject>starch tailings</subject><subject>VISCOSIDAD</subject><subject>VISCOSITE</subject><subject>viscosity</subject><subject>VOLUME</subject><subject>VOLUMEN</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhi0EEmXwB7iyJm4T_HEc21yBylZABQTbhMSN5Tr2lpImwU5Zy6_HUard4xvL1nOe9-hF6JySkubzeltSXomCVYyWVGsoxw2FSqny8AgtqBSk4AroY7QghLGCUpBP0bOUtmR682qBzEX397jzCTedi94mj9veBvynb_c7j_uAN_m3xmk_DK3f-W70Nb5vxjucRhvdHR5t0zbdbcK2q7Mj5blN6_GQyT7ZLj1HT4Jtk39xus_QzeXF9fJDsf66-rh8ty4ccE4LLqoAteUb8FXQTlhZOwGSaJBSBBW8AAFKyECU5VQ5oaxQgUrHvAqa1fwMnc_eIfa_9z6NZtvvY5cjDdXAtabAMvRmhlzsU4o-mCE2OxuPhhIz9Wm2ZurTTH2aqU9z6tMc8vCrU4JNzrYh2s416cHAuQYCImNvZ-y-af3xPwLMp8v3V5QJmhXFrGjS6A8PCht_mUpyKcyPLyvzfbVcw_Xnb-Zn5l_OfLC9sbcxb3VzpQUACMb_AVXQotg</recordid><startdate>199411</startdate><enddate>199411</enddate><creator>Krishnarau, L. 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Psychology</topic><topic>loaf volume</topic><topic>PAIN</topic><topic>PAN</topic><topic>PENTOSANE</topic><topic>PENTOSANOS</topic><topic>pentosans</topic><topic>starch tailings</topic><topic>VISCOSIDAD</topic><topic>VISCOSITE</topic><topic>viscosity</topic><topic>VOLUME</topic><topic>VOLUMEN</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Krishnarau, L. 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(Central Food Technological Research Institute, Mysore, India)</au><au>Hoseney, R.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans</atitle><jtitle>Journal of food science</jtitle><date>1994-11</date><risdate>1994</risdate><volume>59</volume><issue>6</issue><spage>1251</spage><epage>1254</epage><pages>1251-1254</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1994.tb14688.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1994-11, Vol.59 (6), p.1251-1254 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194399142 |
| source | Wiley Online Library All Journals |
| subjects | 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 |
| title | Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans |
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