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

dc.creatorda Silva
dc.creatorCamila Batista; Almeida
dc.creatorEveline Lopes; Chang
dc.creatorYoon Kil
dc.date2016
dc.datedez
dc.date2017-11-13T13:55:49Z
dc.date2017-11-13T13:55:49Z
dc.date.accessioned2018-03-29T06:09:18Z
dc.date.available2018-03-29T06:09:18Z
dc.identifierCiencia Rural. Univ Federal Santa Maria, v. 46, p. 2249 - 2256, 2016.
dc.identifier0103-8478
dc.identifier1678-4596
dc.identifierWOS:000387147400029
dc.identifier10.1590/0103-8478cr20151587
dc.identifierhttp://www.scielo.br/scielo.php?pid=S0103-84782016001202249&script=sci_arttext
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/329742
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1366767
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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.
dc.description46
dc.description12
dc.description2249
dc.description2256
dc.descriptionCoordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageEnglish
dc.publisherUniv Federal Santa Maria
dc.publisherSanta Maria
dc.relationCiencia Rural
dc.rightsaberto
dc.sourceWOS
dc.subjectWhole Wheat Bread
dc.subjectEnzymes
dc.subjectOxidants
dc.subjectTexture
dc.subjectResponse Surface Methodology
dc.titleInteraction Between Xylanase, Glucose Oxidase And Ascorbic Acid On The Technological Quality Of Whole Wheat Bread
dc.typeArtículos de revistas


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