Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

Food Science and Technology (Campinas)

Leandra Zafalon Jaekel²  Camila Batista Da Silva¹  Caroline Joy Steel¹  Yoon Kil Chang¹ 

[1] ,Federal Institute Farroupilha of Education, Science and Technology - IFFAlegrete RS ,Brazil

关键词: white wheat flour;    whole grain wheat flour;    xylanase;    loaf bread;    farinha de trigo;    farinha de trigo de grão inteiro;    xilanase;    pão de forma;   

DOI  :  10.1590/S0101-20612012005000116

来源: SciELO

【 摘 要 】

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

【 授权许可】

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