Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

12 pages, 2 figures, 6 tables.-- Published online 28 November 2006.

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Bibliographic Details
Main Authors: Caballero, Pedro A., Gómez, Manuel, Rosell, Cristina M.
Format: artículo biblioteca
Language:English
Published: Elsevier 2007-07
Subjects:Enzymes, Wheat flour, Dough rheology, Bread quality, Bread staling,
Online Access:http://hdl.handle.net/10261/31075
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spelling dig-iata-es-10261-310752020-04-07T11:34:05Z Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination Caballero, Pedro A. Gómez, Manuel Rosell, Cristina M. Enzymes Wheat flour Dough rheology Bread quality Bread staling 12 pages, 2 figures, 6 tables.-- Published online 28 November 2006. Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect. This work was financially supported by Comisión Interministerial de Ciencia y Tecnología Projects (MCYT, AGL2002-04093-C03ALI and AGL2005-05192-C04), Consejo Superior de Investigaciones Científicas (CSIC) and Universidad de Valladolid, Spain. Peer reviewed 2011-01-11T10:08:01Z 2011-01-11T10:08:01Z 2007-07 artículo http://purl.org/coar/resource_type/c_6501 Journal of Food Engineering 81 (1): 42-53 (2007) 0260-8774 http://hdl.handle.net/10261/31075 10.1016/j.jfoodeng.2006.10.007 en http://dx.doi.org/10.1016/j.jfoodeng.2006.10.007 open Elsevier
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Enzymes
Wheat flour
Dough rheology
Bread quality
Bread staling
Enzymes
Wheat flour
Dough rheology
Bread quality
Bread staling
spellingShingle Enzymes
Wheat flour
Dough rheology
Bread quality
Bread staling
Enzymes
Wheat flour
Dough rheology
Bread quality
Bread staling
Caballero, Pedro A.
Gómez, Manuel
Rosell, Cristina M.
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
description 12 pages, 2 figures, 6 tables.-- Published online 28 November 2006.
format artículo
topic_facet Enzymes
Wheat flour
Dough rheology
Bread quality
Bread staling
author Caballero, Pedro A.
Gómez, Manuel
Rosell, Cristina M.
author_facet Caballero, Pedro A.
Gómez, Manuel
Rosell, Cristina M.
author_sort Caballero, Pedro A.
title Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
title_short Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
title_full Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
title_fullStr Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
title_full_unstemmed Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
title_sort improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
publisher Elsevier
publishDate 2007-07
url http://hdl.handle.net/10261/31075
work_keys_str_mv AT caballeropedroa improvementofdoughrheologybreadqualityandbreadshelflifebyenzymescombination
AT gomezmanuel improvementofdoughrheologybreadqualityandbreadshelflifebyenzymescombination
AT rosellcristinam improvementofdoughrheologybreadqualityandbreadshelflifebyenzymescombination
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