[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes.

Indrani, D. and Prabhasankar, P. and Rajiv, J. and Venkateswara Rao, G. (2003) Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes. Journal of Food Science, 68 (9). pp. 2804-2809.

[img] PDF
Journal_of_Food_Science_68(9)_2804-2809_2003.pdf
Restricted to Registered users only

Download (5MB)

Abstract

Enzyme systems in baking additives play important roles in the baking process. In this study, rheological and SEM studies of bread doughs treated with the additives fungal alpha-amylase (FA), glucose oxidase (GO), proteinase (PRO) and xylan degrading enzymes (XY) were investigated. Addition of FA or PRO decreased, whereas XY or GO increased dough stability, resistance to extension and area. A micrograph of bread with FA added showed some deformation in starch granules. In bread dough with GO and PRO added, the protein matrix could be seen as aggregates and broken segments. Thinning of the protein matrix was observed in XY-treated dough. The quality of bread was best with XY addition, as it produced the highest improvement in specific loaf vol. and overall quality score.

Item Type: Article
Uncontrolled Keywords: AMYLASES-; BAKING-; BREAD-; DOUGH-; GLYCOSIDASES-; OXIDASES-; PROTEINASES-; RHEOLOGICAL-PROPERTIES; alpha-AMYLASES; BAKING-PROPERTIES; BREAD-DOUGH; GLUCOSE-OXIDASES; XYLAN-DEGRADING-ENZYMES
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 02 Baking
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 11:25
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7564

Actions (login required)

View Item View Item