Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

被引:14
作者
Matsushita, Koki [1 ,3 ]
Terayama, Ayaka [1 ]
Goshima, Daisuke [1 ]
Marvin Santiago, Dennis [2 ]
Myoda, Takao [4 ]
Yamauchi, Hiroaki [1 ]
机构
[1] Obihiro Univ Agr & Vet Med, Dept Food Sci, 2-11 West, Obihiro, Hokkaido 0808555, Japan
[2] Univ Philippines Los Banos, Inst Food Sci & Technol, Coll Agr & Food Sci, Los Banos 4031, Laguna, Philippines
[3] Iwate Univ, United Grad Sch Agr Sci, 3-18-8 Ueda, Morioka, Iwate 0208550, Japan
[4] Tokyo Univ Agr, Fac Bioind, 196 Yasaka, Abashiri, Hokkaido 0992493, Japan
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2019年 / 56卷 / 03期
关键词
Whole wheat flour; Bread making quality; Enzymes; Response surface methodology; FUNGAL ALPHA-AMYLASE; SWEET-POTATO POWDER; BREADMAKING QUALITY; FLOUR; DOUGH; XYLANASE; MECHANISM; TEXTURE; FIBER; BRAN;
D O I
10.1007/s13197-019-03629-5
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation and diminishes bread making qualities (BMQ). Adding appropriate amounts of enzymes, alpha-amylase (AM) and hemicellulase (HC), could be a solution to these problems. In this study, response surface methodology (RSM) created a response surface model and Solver (Excel add-in software) calculated the optimal amounts of the enzymes. Adding optimum concentrations of AM and HC drastically improved BMQ (gas retention of dough, specific loaf volume, and bread staling) of whole wheat flour dough and bread compared to whole wheat flour dough and bread without the enzymes. These results showed that combining RSM and Solver was an effective and reasonably easy method that determines optimal concentrations of enzymes to obtain the highest quality bread using whole wheat flour.
引用
收藏
页码:1454 / 1461
页数:8
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