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Type: Artigo de periódico
Title: Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
Author: Jaekel, LZ
da Silva, CB
Steel, CJ
Chang, YK
Abstract: The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg(-1) flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p <= 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase. 100 kg(-1) flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme. 100 kg(-1) flour had the lowest firmness values, thus presenting the best technological characteristics.
Subject: white wheat flour
whole grain wheat flour
loaf bread
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 32, n. 4, n. 844, n. 849, 2012.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612012005000116
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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