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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Addition of enzymes to improve sensory quality of composite wheat-cassava bread

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Author(s):
Serventi, Luca [1] ; Jensen, Sidsel [1, 2] ; Skibsted, Leif H. [3] ; Kidmose, Ulla [1]
Total Authors: 4
Affiliation:
[1] Aarhus Univ, Fac Sci & Technol, Dept Food Sci, Kirstinebjergvej 10, DK-5792 Aarslev - Denmark
[2] Gamle Carlsberg Vej 4, DK-1799 Copenhagen V - Denmark
[3] Univ Copenhagen, Fac Sci, Dept Food Sci, Food Chem, Rolighedsvej 30, DK-1958 Frederiksberg - Denmark
Total Affiliations: 3
Document type: Journal article
Source: EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 242, n. 8, p. 1245-1252, AUG 2016.
Web of Science Citations: 4
Abstract

Composite wheat-cassava (WC) bread was recently proposed as a sustainable alternative to wheat bread. Nonetheless, using > 20 % cassava flour on flour basis in bread baking has consistently been proven to impair the sensory quality. Selected enzymes: fungal alpha-amylase Fungamyl(A (R)) 2500 SG (Fungamyl), maltogenic alpha-amylase Novamyl(A (R)) 10000 BG (Novamyl), xylanase Panzea(A (R)) BG (Panzea), lipase Lipopan(A (R)) Xtra BG (Lipopan) and glucose oxidase Gluzyme(A (R)) Mono 10000 BG (GOX) were tested for sensory improvement of the WC bread, investigating textural and structural changes. Wheat flour replacement with fermented cassava flour (Polvilho Azedo) at 30 % level resulted in bread of lower volume with chewier texture and smaller crumb pores. Fungamyl, Novamyl and Panzea enhanced loaf volume of wheat bread; however, they decreased volume and conferred stickiness when added to the WC bread. Lipopan increased loaf volume of the amylases- and xylanase-treated WC bread, but to a lower extent than that of its enzyme-free counterpart. No significant effects were observed when GOX was added to the WC bread. Sensory analysis showed softer texture and larger pore size, which were correlated to higher volume, for the two Lipopan-containing WC bread samples as compared to their enzyme-free counterpart. (AU)

FAPESP's process: 11/51555-7 - Bread and meat for the future
Grantee:Daniel Rodrigues Cardoso
Support Opportunities: Regular Research Grants