Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

dc.creatorJaekel, LZ
dc.creatorda Silva, CB
dc.creatorSteel, CJ
dc.creatorChang, YK
dc.date2012
dc.dateOCT-DEC
dc.date2014-08-01T18:32:25Z
dc.date2015-11-26T17:57:52Z
dc.date2014-08-01T18:32:25Z
dc.date2015-11-26T17:57:52Z
dc.date.accessioned2018-03-29T00:41:26Z
dc.date.available2018-03-29T00:41:26Z
dc.identifierCiencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 32, n. 4, n. 844, n. 849, 2012.
dc.identifier0101-2061
dc.identifierWOS:000312671300030
dc.identifier10.1590/S0101-20612012005000116
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80489
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80489
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291601
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe 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.
dc.description32
dc.description4
dc.description844
dc.description849
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationCiencia E Tecnologia De Alimentos
dc.relationCiencia Tecnol. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectwhite wheat flour
dc.subjectwhole grain wheat flour
dc.subjectxylanase
dc.subjectloaf bread
dc.subjectQuality
dc.subjectImprovement
dc.subjectBreadmaking
dc.titleInfluence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
dc.typeArtículos de revistas


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