Busca avançada
Ano de início
Entree
Conteúdo relacionado
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

Texto completo
Autor(es):
Serventi, Luca [1] ; Jensen, Sidsel [1, 2] ; Skibsted, Leif H. [3] ; Kidmose, Ulla [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 242, n. 8, p. 1245-1252, AUG 2016.
Citações Web of Science: 4
Resumo

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)

Processo FAPESP: 11/51555-7 - Pão e carne para o futuro
Beneficiário:Daniel Rodrigues Cardoso
Linha de fomento: Auxílio à Pesquisa - Regular