Artículos de revistas
Influence Of Xylanase Addition On The Characteristics Of Loaf Bread Prepared With White Flour Or Whole Grain Wheat Flour [influência Da Adição De Xilanase Nas Características De Pão De Forma Preparado Com Farinha De Trigo Comum Ou Farinha De Trigo De Grão Inteiro]
Registration in:
Ciencia E Tecnologia De Alimentos. , v. 32, n. 4, p. 844 - 849, 2012.
1012061
10.1590/S0101-20612012005000116
2-s2.0-84871677461
Author
Jaekel L.Z.
da Silva C.B.
Steel C.J.
Chang Y.K.
Institutions
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. 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