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Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread Ciência Rural
Silva,Camila Batista da; Almeida,Eveline Lopes; Chang,Yoon Kil.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Whole wheat bread; Enzymes; Oxidants; Texture; Response surface methodology.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249
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