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Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans.

Krishnarau, L and Hoseney, R. C. (1994) Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans. Journal of Food Science, 59 (6). 1251-1254, 25 ref..

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Abstract

After cohesive gluten proteins are removed from wheat flour, centrifugation of the water suspension separates a tightly packed dense layer of wheat starch from a less dense mucilaginous material called starch tailings. Insoluble pentosans were isolated from starch tailings to study their effect on bread quality. Incorporation of the insoluble pentosans into bread lowered bread quality. A significant decrease in bread vol. (6%) occurred when 0.5% insoluble pentosans was added to wheat flour. Addition of 2% pentosans further decreased loaf vol. by 2%. Such adverse effects were partially overcome by addition of an optimum level of a pentosanase or an alpha-amylase and more completely overcome with addition of a combination of the enzymes. Pentosanase hydrolysed about 60% of total insoluble pentosans in solution in 0.5 h. The solubilized pentosans slightly increased the relative viscosity of the solution. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BREAD-; CARBOHYDRATES-; CEREALS-; ENZYMES-; POLYSACCHARIDES-; STARCH-; WHEAT-; PENTOSANS-; STARCHES-; WHEAT-STARCH
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 06:05
Last Modified: 27 Feb 2018 06:05
URI: http://ir.cftri.com/id/eprint/7892

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