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(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.)

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread

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Autor(es):
Serventi, Luca ; Skibsted, Leif H. ; Kidmose, Ulla
Número total de Autores: 3
Tipo de documento: Artigo Científico
Fonte: EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 242, n. 10, p. 1663-1672, OCT 2016.
Citações Web of Science: 1
Resumo

The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat-cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten-starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea(A (R)) BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym(A (R)) 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan(A (R)) Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread. (AU)

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