Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour

被引：18

作者：

Shafisoltani, Mahsa ^{[1
]}

Salehifar, Mania ^{[1
]}

Hashemi, Maryam ^{[2
]}

机构：

[1] Azad Univ, Dept Food Sci & Technol, Shahr E Qods Branch, Tehran, Iran

[2] Agr Biotechnol Res Inst Iran, Microbial Biotechnol & Biosafety Dept, Karaj, Iran

来源：

FOOD CHEMISTRY | 2014年 / 148卷

关键词：

Wheat flour; alpha-Amylase; Glucose oxidase; Xylanase; Response Surface Methodology; GLUCOSE-OXIDASE; WHEAT-FLOUR; DOUGH PROPERTIES; HEXOSE OXIDASE; FUNCTIONALITY; RHEOLOGY; ENZYMES; ENDOXYLANASES; PERFORMANCE; BREADMAKING;

D O I：

10.1016/j.foodchem.2013.10.026

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flour with low alpha-amylase activity needs to be supplemented with additional alpha-amylase, but alpha-amylase added to weak flour can lead to decreased quality of the dough. The objective of this study, was to evaluate the effects of glucose oxidase (1-5/100 g flour) and xylanase (1-3/100 g flour) on the quality of bread flour after optimisation by additions of alpha-amylase. The effects of enzyme additions on dough properties and bread quality parameters such as specific volume, shape, texture and sensory attributes were determined by Response Surface Methodology (RSM) using a central composite design. Results of RSM modelling showed that glucose oxidase and xylanase improved the quality of bread and dough but effects were dose dependent. In this work, the optimal dose of glucose oxidase and xylanase were (30 and 20) ppm, respectively. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：176 / 183

页数：8

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