Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking

被引:66
|
作者
MartinezAnaya, MA [1 ]
Jimenez, T [1 ]
机构
[1] CSIC,INST AGROQUIM & TECNOL ALIMENTOS,LAB CEREALES,E-46980 PATERNA,VALENCIA,SPAIN
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 205卷 / 03期
关键词
enzymes; breadmaking; quality; amylases; xylanases; staling;
D O I
10.1007/s002170050152
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Nine commercial enzyme preparations and two laboratory-designed mixes with amylase and/or pentosanase/xylanase activity were used to prepare bread samples, and the effects on bread quality and keeping properties were determined. With the doses added, enzymes significantly shortened fermentation time without affecting the pH or the machinability of the doughs. Bread with an improved volume, a greater intensity of aroma and a softer texture was obtained. Leaves had a less intense and characteristic taste and, in some cases, an uneven grain. All enzymes delayed bread firming, but rates varied with each preparation. Factor analysis classified bread samples according to their composition and source.
引用
收藏
页码:209 / 214
页数:6
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