2024-03-28T12:58:45Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/310752020-04-07T11:34:05Zcom_10261_131com_10261_2col_10261_384
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
Caballero, Pedro A.
Gómez, Manuel
Rosell, Cristina M.
Enzymes
Wheat flour
Dough rheology
Bread quality
Bread staling
12 pages, 2 figures, 6 tables.-- Published online 28 November 2006.
Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect.
2011-01-11T10:08:01Z
2011-01-11T10:08:01Z
2007-07
artículo
Journal of Food Engineering 81 (1): 42-53 (2007)
0260-8774
http://hdl.handle.net/10261/31075
10.1016/j.jfoodeng.2006.10.007
eng
http://dx.doi.org/10.1016/j.jfoodeng.2006.10.007
openAccess
Elsevier