Amylases and bread firming – an integrated view

Goesaert, Hans; Slade, Louise; Levine, Harry; Delcour, Jan A.

doi:10.1016/j.jcs.2009.04.010

Cited by 253 publications

(222 citation statements)

References 53 publications

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“…The same lower firming rate of wheat bread with AM and HC was reported by Caballero et al (2007). The activity of AM results in the degradation of mainly damaged starch of wheat flour and gelatinized starch of PSPP into low molecular weight dextrins, oligo-saccharides, maltose and glucose, decreasing the amount of available starch for retrogradation and retarding the retrogradation of gelatinized starch gel in bread (Duran et al, 2001;Palacios et al, 2004;Goesaert et al, 2009;Gomes-Ruff et al, 2012). Moreover, these saccharide products of AM hydrolysis interfere with starch-protein interactions, resulting in few, weak crosslinks, thus reducing the firming rate (Table 3) .…”

Section: Changes In Textural Properties During Bread Storagementioning

confidence: 55%

“…Decreased GRD was also observed by Murayama et al (2015) after the addition of potato flour to wheat bread. On the other hand, the improvement in GRD, GP, and SLV of PSPP+AM+HC bread can be attributed to the activities of AM and HC, which resulted in the formation of fermentable sugars that were used by yeast for increased gas production (Goesaert et al, 2009). The same improvement in SLV was reported by Kim et al (2006) and Schoenlechner et al (2013) after adding AM to polished flour supplemented wheat bread and HC in millet/wheat composite bread, respectively.…”

Section: Discussionmentioning

confidence: 99%

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Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Santiago

Matsushita

Tsuboi

et al. 2015

FSTR

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Sweet potato a nutritious and abundantly available food crop in many developing countries has been explored for baking to increase its use in food processing. Though it often results in lower quality bread it can be improved with enzyme treatments. Thus, this study evaluated the effect of purple sweet potato powder (PSPP) supplementation, and α-amylase (AM) and hemicellulase (HC) treatments on the texture and retrogradation during storage, and structure of bread. Results showed that PSPP supplementation gave rise to bread with higher firming rate related with greater starch-gluten interaction. On the other hand, AM and HC treatment resulted in lower firming rate, amylose content, enthalpy of retrogradation, rupture properties, and moisture loss during storage of PSPP supplemented bread.These improvements in texture properties and structure indicate more acceptable bread that may lead in increased utilization of purple sweet potato.

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Section: Changes In Textural Properties During Bread Storagementioning

confidence: 55%

Section: Discussionmentioning

confidence: 99%

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Santiago

Matsushita

Tsuboi

et al. 2015

FSTR

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“…In the present study enzyme concentrations might not have been optimal for an increased shelf-life. While α-amylases in general retard bread staling (MILLER et al, 1953;BOWLES, 1996;LINKO et al, 1997;POUTANEN, 1997;GRAY & BEMILLER, 2003;GOESAERT et al, 2005;CABALLERO et al, 2007;GOESAERT et al, 2009), the levels of α-amylases used in this study were sub-optimal to emphasise the effect of the other enzymes on the dough and bread quality characteristics. The crumb softness can thus be enhanced with an increase in α-amylases concentration.…”

Section: Baking Testsmentioning

confidence: 81%

“…oxidases, proteases, intermediate heat stable α-amylases and glucoamylases (GOESAERT et al, 2009). Endoxylanases positively impact dough and bread properties (GOESAERT et al, 2005).…”

mentioning

confidence: 99%

Laboratory and commercial-scale evaluation of the effect of pure and commercial endoxylanases and endoglucanases on wheat flour bread quality

Roets¹,

Rose²,

Müller³

et al. 2015

Acta Alimentaria

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The effect of a pure endoxylanase (Xyn2) and endoglucanase (EgII) from Trichoderma reesei on bread fl our quality were compared to a commercial endoxylanase from Aspergillus niger (Com-xyl) and a cellulase-xylanase cocktail from T. reesei (Cel-xyl). Effects of these enzymes on dough quality, bread weight, height and crumb softness were analysed. Results obtained during commercial-scale baking tests often differed from those obtained during laboratory-scale tests; indicating that results from laboratory-scale baking tests cannot be extrapolated to commercialscale bread production. Low levels of endoxylanase activity benefi ted bread height and volume without affecting slice brightness in commercial-scale tests. The addition of endoglucanases and α-amylases can also be advantageous resulting in less endoxylanase activity required to obtain similar results.

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“…Owing to their ability to hinder the amylopectin recrystallisation, maltogenic α-amylases are described as effective anti-staling agents (Goesaert et al 2009). Among these enzymes, the maltogenic α-amylase of Geobacillus stearothermophilus (commercially available as Novamyl) is widely used in the baking industry to improve the shelf-life of bread (Olesen 1991).…”

Section: Introductionmentioning

confidence: 99%

Mutations affecting the activity of the cyclodextrin glucanotransferase of Paenibacillus pabuli US132: insights into the low hydrolytic activity of cyclodextrin glucanotransferases

et al. 2012

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Abstract:The cyclodextrin glucanotransferase from Paenibacillus pabuli US132 (US132 CGTase) was engineered using a rational approach in an attempt to provide it with anti-staling properties comparable to those of the commercial maltogenic amylase (Novamyl). The study aimed to concurrently decrease the cyclization activity and increase the hydrolytic activity of US132 CGTase. A five-residue loop (PAGFS) was inserted, alone or with the substitution of essential residues for cyclization (G180, L194 and Y195), mimicking the case of Novamyl. The findings indicate that, unlike the case of the CGTase of Thermoanerobacterium thermosulfurigenes strain EM1 whose initial high hydrolytic activity was exceptional, these mutations completely abolished the cyclization and hydrolytic activities of the US132 CGTase. This suggests that those mutations are not able to convert conventional CGTases, whose hydrolytic activities are very weak, into hydrolases. Accordingly, and for the first time, a structural barrier at subsite −3 was advanced as an influential factor which might explain the low hydrolytic activity of conventional CGTases.

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Amylases and bread firming – an integrated view

Cited by 253 publications

References 53 publications

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Laboratory and commercial-scale evaluation of the effect of pure and commercial endoxylanases and endoglucanases on wheat flour bread quality

Mutations affecting the activity of the cyclodextrin glucanotransferase of Paenibacillus pabuli US132: insights into the low hydrolytic activity of cyclodextrin glucanotransferases

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