The use of xylanases from different microbial origin in bread baking and their effects on bread qualities

被引：10

作者：

Department of Food Science and Nutrition, Applied Science University, Amman 11931, Jordan ^{[1
]}

不详 ^{[2
]}

机构：

[1] Department of Food Science and Nutrition, Applied Science University

[2] Department of Medical Technology, Applied Science University

来源：

Journal of Applied Sciences | 2008年 / 8卷 / 04期

关键词：

Anti-staling; Bread colour; Bread making quality; Bread volume; Xylanase;

D O I：

10.3923/jas.2008.672.676

中图分类号：

学科分类号：

摘要：

Effects of xylanases on bread quality were examined. Enzymes used were endo-xylanase (EC 3.2.1.8) from different sources a microorganisms. Baked loaves were assessed for Loaves volume, colour and staling rate. Xylanases produced from rumen microorganisms M6 had clearly positive effects on loaf volume of bread as well as anti-firming potential. M3 (produced from Trichoderma longibrachiatum) improved crumb softness. The use of xylanase for breadmaking lowered firmness of bread crumb effectively compared with control loaf. It can be summarized that xylanases had significant positive effects on bread charactaristics. In particular, they had advantage in retarding the staling rate of bread. It is recommended that the optimum dosage of enzymes, method of application in industrial scale especially with xylanase should be studied further in order to gain the great advantages of enzyme addition in breadmaking. © 2008 Asian Network for Scientific Information.

引用

页码：672 / 676

页数：4

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