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Influence of Enzymes on the Quality of Crackers

Pant, Vaishali (2007) Influence of Enzymes on the Quality of Crackers. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Enzymes help in development of desirable properties in food products like cheese, wine and bakery products. The bakery products are the products which are consumed by all the people irrespective of age, gender, income and also liked by them. There is a need in bakery to develop products with even more palatability and desirable qualities. This study was conducted to investigate the effect of xylanase and proteases on the rheological properties of wheat flour, micro structural and quality characteristics of crackers. The chemical characteristics of flour indicated its suitability to make crackers and water absorption of flour increased with addition of xylanase, protease and also their combination. Farinograph studies showed that dough development time reduced with xylanase and protease but increased with combination. Mixing Tolerance Index increased with xylanase, protease and their combination.Extensograph studies clearly showed that extensibility improved with both xylanase and protease.Alveograph studies indicated decrease in resistance to extension with the use of xylanase, protease and their combination but extensibility increased with xylanase and protease.
Uncontrolled Keywords: crackers Enzyme supplementation xylanase protease
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Sep 2007 07:27
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1412

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