Exploitation of Aureobasidium pullulans NRRL Y‐2311‐1 xylanase in mulberry and rice flours–based gluten‐free cookie formulation: Effects on dough properties and cookie characteristics

Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice f...

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Veröffentlicht in:	Journal of food science 2024-05, Vol.89 (5), p.2645-2658
Hauptverfasser:	Yegin, Sirma, Altinel, Burak, Tuluk, Kubra
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascomycota - enzymology Aureobasidium pullulans bakery industry Baking color cookie Cookies Cooking - methods Diet, Gluten-Free Dietary fiber Dietary Fiber - analysis Dough Endo-1,4-beta Xylanases - metabolism Enzymes Flour Flour - analysis Food Handling - methods food science Formulations Fractions Fungi Gluten gluten free gluten-free dough Glutens - analysis Hardness hydrolysis Morus - chemistry mulberries mulberry flour Oryza - chemistry Recipes Rheological properties Rheology Rice Statistical analysis stickiness Triticum - chemistry wheat Xylanase xylanases
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