Data/hora: 08/06/2024 16:40:07

Provedor de dados: | 65
País: | Brazil
Título: | Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
Autores: | Silva,Camila Batista da; Almeida,Eveline Lopes; Chang,Yoon Kil.
Data: | 2016-12-01
Ano: | 2016
Palavras-chave: | Whole wheat bread; Enzymes; Oxidants; Texture; Response surface methodology.
Resumo: | ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249
Editor: | Universidade Federal de Santa Maria
Relação: | 10.1590/0103-8478cr20151587
Formato: | text/html
Fonte: | Ciência Rural  v.46 n.12 2016
Fonte: | info:eu-repo/semantics/openAccess