Effect of Xylanase on the Technological Behaviour of Wheat Flours

Autores
Osella, C.; de la Torre, M. A. G.; Erben, Melina; Gallardo, A.; Sanchez, H.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. The enzyme used was xylanase from Bacillus subtilis which is sold for mainly for baking applications. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. Increase in enzyme concentration produced a decrease in maximum pressure (P) and tensile strength/extensibility (P/L) but deformation energy (W) remained almost constant in the alveogram. This means that the water released by the hydrolysis of insoluble pentosans has reduced the tenacity of the dough. The higher the enzyme concentration, the lower the dough consistency during kneading. Besides, the greatest improvement of quality was produced when xylanase was added to low quality flour and when the French type bread making method was applied.
Fil: Osella, C.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: de la Torre, M. A. G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; Argentina
Fil: Gallardo, A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Sanchez, H.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Materia
XYLANASE
WHEAT FLOUR
BREAD
BAKING
DOUGH
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/6385
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Xylanase on the Technological Behaviour of Wheat FloursOsella, C.de la Torre, M. A. G.Erben, MelinaGallardo, A.Sanchez, H.XYLANASEWHEAT FLOURBREADBAKINGDOUGHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. The enzyme used was xylanase from Bacillus subtilis which is sold for mainly for baking applications. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. Increase in enzyme concentration produced a decrease in maximum pressure (P) and tensile strength/extensibility (P/L) but deformation energy (W) remained almost constant in the alveogram. This means that the water released by the hydrolysis of insoluble pentosans has reduced the tenacity of the dough. The higher the enzyme concentration, the lower the dough consistency during kneading. Besides, the greatest improvement of quality was produced when xylanase was added to low quality flour and when the French type bread making method was applied.Fil: Osella, C.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: de la Torre, M. A. G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; ArgentinaFil: Gallardo, A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Sanchez, H.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaAcademia Publishing2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6385Osella, C.; de la Torre, M. A. G.; Erben, Melina; Gallardo, A.; Sanchez, H.; Effect of Xylanase on the Technological Behaviour of Wheat Flours; Academia Publishing; Academia Journal of Food Research; 1; 2; 4-2013; 33-392315-7763enginfo:eu-repo/semantics/altIdentifier/url/https://www.academiapublishing.org/journals/ajfr/abstract/2013/June/Osella%20et%20al.htminfo:eu-repo/semantics/altIdentifier/doi/10.15413/ajfr.2013.0103info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:34Zoai:ri.conicet.gov.ar:11336/6385instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:47:34.745CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Xylanase on the Technological Behaviour of Wheat Flours
title Effect of Xylanase on the Technological Behaviour of Wheat Flours
spellingShingle Effect of Xylanase on the Technological Behaviour of Wheat Flours
Osella, C.
XYLANASE
WHEAT FLOUR
BREAD
BAKING
DOUGH
title_short Effect of Xylanase on the Technological Behaviour of Wheat Flours
title_full Effect of Xylanase on the Technological Behaviour of Wheat Flours
title_fullStr Effect of Xylanase on the Technological Behaviour of Wheat Flours
title_full_unstemmed Effect of Xylanase on the Technological Behaviour of Wheat Flours
title_sort Effect of Xylanase on the Technological Behaviour of Wheat Flours
dc.creator.none.fl_str_mv Osella, C.
de la Torre, M. A. G.
Erben, Melina
Gallardo, A.
Sanchez, H.
author Osella, C.
author_facet Osella, C.
de la Torre, M. A. G.
Erben, Melina
Gallardo, A.
Sanchez, H.
author_role author
author2 de la Torre, M. A. G.
Erben, Melina
Gallardo, A.
Sanchez, H.
author2_role author
author
author
author
dc.subject.none.fl_str_mv XYLANASE
WHEAT FLOUR
BREAD
BAKING
DOUGH
topic XYLANASE
WHEAT FLOUR
BREAD
BAKING
DOUGH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. The enzyme used was xylanase from Bacillus subtilis which is sold for mainly for baking applications. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. Increase in enzyme concentration produced a decrease in maximum pressure (P) and tensile strength/extensibility (P/L) but deformation energy (W) remained almost constant in the alveogram. This means that the water released by the hydrolysis of insoluble pentosans has reduced the tenacity of the dough. The higher the enzyme concentration, the lower the dough consistency during kneading. Besides, the greatest improvement of quality was produced when xylanase was added to low quality flour and when the French type bread making method was applied.
Fil: Osella, C.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: de la Torre, M. A. G.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe; Argentina
Fil: Gallardo, A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Sanchez, H.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
description The objective of this work is to investigate the effect of enzyme xylanase on the technological behaviour of wheat flours, particularly in alveograms and bread making, using two flour qualities and two bread making methods. The enzyme used was xylanase from Bacillus subtilis which is sold for mainly for baking applications. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. Increase in enzyme concentration produced a decrease in maximum pressure (P) and tensile strength/extensibility (P/L) but deformation energy (W) remained almost constant in the alveogram. This means that the water released by the hydrolysis of insoluble pentosans has reduced the tenacity of the dough. The higher the enzyme concentration, the lower the dough consistency during kneading. Besides, the greatest improvement of quality was produced when xylanase was added to low quality flour and when the French type bread making method was applied.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6385
Osella, C.; de la Torre, M. A. G.; Erben, Melina; Gallardo, A.; Sanchez, H.; Effect of Xylanase on the Technological Behaviour of Wheat Flours; Academia Publishing; Academia Journal of Food Research; 1; 2; 4-2013; 33-39
2315-7763
url http://hdl.handle.net/11336/6385
identifier_str_mv Osella, C.; de la Torre, M. A. G.; Erben, Melina; Gallardo, A.; Sanchez, H.; Effect of Xylanase on the Technological Behaviour of Wheat Flours; Academia Publishing; Academia Journal of Food Research; 1; 2; 4-2013; 33-39
2315-7763
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.academiapublishing.org/journals/ajfr/abstract/2013/June/Osella%20et%20al.htm
info:eu-repo/semantics/altIdentifier/doi/10.15413/ajfr.2013.0103
info:eu-repo/semantics/altIdentifier/doi/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academia Publishing
publisher.none.fl_str_mv Academia Publishing
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268868262756352
score 13.13397

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