Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy

Autor(es)

Oliveira, D. S. ^[1] ; Telis-Romero, J. ^[1] ; Da-Silva, R. ^[2] ; Franco, C. M. L. ^[1]

Afiliação do(s) autor(es)

^[1] UNESP Sao Paulo State Univ, Lab Cereals Roots & Tubers, BR-15054000 Sao Paulo - Brazil

^[2] UNESP Sao Paulo State Univ, Lab Biochem & Appl Microbiol, BR-15054000 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 143, p. 139-146, JAN 15 2014.
• Citações Web of Science: 16
• Assunto(s): Qualidade dos alimentos Pão Thermoascus Endo-1,4-beta-xilanases

Resumo

Thermophilic fungus Thermoascus aura ntiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this enzyme cocktail as a wheat bread improver was reported. Both products released by flour arabinoxylan degradation and bread quality were investigated. The main product released through enzyme activity after prolonged incubation was xylose indicating the presence of xylanase; however, a small amount of xylobiose and arabinose also confirmed the presence of xylosidase and a-L-arabinofuranosidase, respectively. Enzyme mixture ``in vitro{''} mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread making. The use of an optimal enzyme concentration (35 U xylanase/100 g of flour) increased specific volume (22%), reduced crumb firmness (25%), and reduced amylopectin retrogradation (17%) during bread storage. In conclusion, the enzyme cocktail produced by T. aurantiacus CBMAI 756 can improve wheat bread quality. (C) 2013 Elsevier Ltd. All rights reserved. (AU)

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