Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Courtin, Christophe M.; Delcour, Jan A.

doi:10.1006/jcrs.2001.0433

Cited by 622 publications

(525 citation statements)

References 86 publications

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“…Xylanase enzymes randomly attack the main arabionoxylan chain (comprised of xylose units) reducing the substrate polymerization degree and, thus, releasing water and decreasing the amount of water-insoluble pentosans (ROUAU; EL HAYEK; MOREAU, 1994;COURTIN;DELCOUR, 2002). One of the consequences of WUAX solubilization is the reduction of their ability to retain water, resulting in the redistribution of water to other flour components, mainly gluten, thus increasing its extensibility (POPPER, 1997).…”

Section: Bread Quality Assessmentmentioning

confidence: 99%

“…Xylanases improve the properties of dough handling, oven spring, and bread volume (SPRÖSSLER, 1997;COURTIN;DELCOUR, 2002). They cause a strong impact on the structure and functionality of arabinoxylans, with different baking effects, depending on the concentration and specificity of the enzyme for water-extractable arabinoxylans (WEAX) or waterunextractable arabinoxylans (WUAX) (ROUAU; EL HAYEK; MOREAU, 1994;COURTIN;DELCOUR, 2002).…”

Section: Bread Quality Assessmentmentioning

confidence: 99%

“…They cause a strong impact on the structure and functionality of arabinoxylans, with different baking effects, depending on the concentration and specificity of the enzyme for water-extractable arabinoxylans (WEAX) or waterunextractable arabinoxylans (WUAX) (ROUAU; EL HAYEK; MOREAU, 1994;COURTIN;DELCOUR, 2002). Caballero, Gómez and Rosell (2007) studied the changes in dough rheology, quality, and shelf-life of breads caused by the use of enzymes and found that bread quality parameters were significantly affected by the addition of xylanase at a dosage of 6 mg.100 g -1 flour.…”

Section: Bread Quality Assessmentmentioning

confidence: 99%

“…The specific volume was calculated by dividing the bread volume (mL) by its mass (g), according to AACC method while WUAX have negative effects on bakery products; the reasons for this are not completely understood (COURTIN;DELCOUR, 2002). According to Wang et al (2003), the negative effects of WUAX are related to their interference in the gluten network formation.…”

Section: Bread Quality Assessmentmentioning

confidence: 99%

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Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

et al. 2012

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The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

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Section: Bread Quality Assessmentmentioning

confidence: 99%

Section: Bread Quality Assessmentmentioning

confidence: 99%

Section: Bread Quality Assessmentmentioning

confidence: 99%

Section: Bread Quality Assessmentmentioning

confidence: 99%

See 2 more Smart Citations

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

et al. 2012

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“…Both acidification and activity of enzymes present in grains, especially xylandegrading enzymes, were shown to contribute to the solublization of arabinoxylan during the baking process (Hansen et al 2002). Solubilization of pentosans of flour, and especially transformation of water unextractable arabinoxylan to water extractable arabinoxylan, has been reported to improve bread volume and texture in wheat baking (Courtin and Delcour 2002) and in high-fiber wheat baking (Katina et al 2006b). In wheat sourdough baking, the influence of commercial pentosanases on the molecular weight of arabinoxylans was shown to be dependent on the starter type (Devesa and Martlnez-Anaya 2001).…”

Section: Introductionmentioning

confidence: 99%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.Keywords Barbari bread . Date seed . Sourdough . Staling . Multivariate analysis Practical applicationDate seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. The presence of large quantities of fiber and substantial amount of tannins, resistant starch, anabolic agents as well as selenium in date seeds are being recently approved by several investigators, suggest that may have health benefit and it is possible to be evaluated as an excellent source of functional foods components. Fermentation with well-characterized starter cultures-baker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours. Furthermore, fiber fermentation could assist in microflora management and improve the microbiological safety of fiber. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource.Research Highlights • A novel sourdough system for dough and Barbari flat bread production was developed.• The date seed was used as a dietary fiber source in flat bread.• Principal components analysis (PCA) was used to investigate the sourdough and bread specialties.• Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

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Bread and Other Baked Products

Sievert

Hoseney²,

Delcour

2007

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. Wheat Types and their Uses 3. Wheat Breeding and Biotechnology 3.1. Traditional Breeding 3.2. Biotechnology 4. Milling of Wheat 5. Wheat Flour 5.1. Flour Constituents 5.1.1. Starch 5.1.2. Protein 5.1.3. Lipids 5.1.4. Nonstarch Polysaccharides (NSP) 5.1.5. Ash 5.2. Chemical Flour Treatments 6. Evaluation of Flours 6.1. Physical Dough Tests 6.1.1. Mixing Curves 6.1.2. Flour Strength 6.2. α‐Amylase Activity 7. Dough Formation 7.1. Underlying Mechanisms of Dough Formation 7.2. Role of Proteins in Dough Formation 7.3. Thermodynamic View of Dough Mixing 7.4. Aeration of Dough during Mixing 8. Role of Bread Ingredients 9. Bread and Dough Making Processes 9.1. Straight Dough 9.2. Sponge and Dough 9.3. Liquid Preferments 9.4. No‐Time Processes 9.5. Sour Dough 9.6. Frozen Dough 10. Gas Production and Retention 10.1. Leavening Mechanisms 10.2. Fermentation and Gas Production by Yeast 10.3. Gas Production by Chemical Leavening 10.4. Gas Retention 11. Molding and Proofing 12. Baking 12.1. Transformation of Dough into Bread 12.2. Crumb Grain Formation 12.3. Crust Formation 12.4. Changes of Flour Constituents 13. Flavor of Baked Products 14. Glass Transition and its Role in Baking 15. Bread Varieties and Speciality Breads 16. Soft Wheat Products 16.1. Technology of Cookie and Cracker Production 16.2. Cookies 16.2.1. Cookie Types 16.2.2. Underlying Mechanisms of Cookie Baking 16.2.2.1. Texture Development of Cookies 16.2.2.2. Development of the Cookie Surface Pattern 16.3. Crackers 16.4. Wafers 16.5. American Biscuits 16.6. Cakes 16.6.1. Cake Making and Underlying Mechanisms of Cake Baking 16.6.2. Role of Cake Ingredients 16.7. Pastries 16.7.1. Short Pastry 16.7.2. Puff Pastry 17. Retention of Baked Product Quality 17.1. Staling 17.2. Microbial Spoilage 17.2.1. Retention of Quality 17.2.2. Chemical Preservatives 18. Trends in Baking 18.1. U.S. Bakery Market 18.2. Western European Bakery Market 18.3. Consumer Demands and Product Trends This keyword provides information on the different aspects of the industrial conversion of cereal grains (predominantly wheat) into final baked products. The emphasis is on bread systems, but cookie, cake, and pastry products are also dealt with. The different wheat types and their classification systems, the milling process, and the flour constituents are described. The quality criteria of flour and their assessment are dealt with, different aspects of dough formation are discussed and a description of different bread making processes follows. The important aspect of gas production by yeast, chemical leavening or by other means is discussed as are the transformations during the baking process.

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Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Cited by 622 publications

References 86 publications

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Bread and Other Baked Products

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