Interaction Between Xylanase, Glucose Oxidase And Ascorbic Acid On The Technological Quality Of Whole Wheat Bread

Interação Entre Xilanase, Glicose Oxidase E ácido Ascórbico Na Qualidade Tecnológica De Pão Elaborado Com Farinha Do Trigo Integral

dc.creatorDa Silva C.B.
dc.creatorAlmeida E.L.
dc.creatorChang Y.K.
dc.date2016
dc.date2017-08-17T19:14:43Z
dc.date2017-08-17T19:14:43Z
dc.date.accessioned2018-03-29T05:21:04Z
dc.date.available2018-03-29T05:21:04Z
dc.identifierCiencia Rural. Universidade Federal De Santa Maria, v. 46, n. 12, p. 2249 - 2256, 2016.
dc.identifier0103-8478
dc.identifier10.1590/0103-8478cr20151587
dc.identifierhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84992451741&doi=10.1590%2f0103-8478cr20151587&partnerID=40&md5=da05cf6e624bbf6bd35a8ed4fbd2a39e
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/323545
dc.identifier2-s2.0-84992451741
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1357708
dc.descriptionThis study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase. © 2016, Universidade Federal de Santa Maria. All rights reserved.
dc.description46
dc.description12
dc.description2249
dc.description2256
dc.languageEnglish
dc.publisherUniversidade Federal de Santa Maria
dc.relationCiencia Rural
dc.rightsaberto
dc.sourceScopus
dc.subjectEnzymes
dc.subjectOxidants
dc.subjectResponse Surface Methodology
dc.subjectTexture
dc.subjectWhole Wheat Bread
dc.titleInteraction Between Xylanase, Glucose Oxidase And Ascorbic Acid On The Technological Quality Of Whole Wheat Bread
dc.titleInteração Entre Xilanase, Glicose Oxidase E ácido Ascórbico Na Qualidade Tecnológica De Pão Elaborado Com Farinha Do Trigo Integral
dc.typeArtículos de revistas


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