Effect of Aspergillus oryzae CBS 819.72 α-amylase on rheological dough properties and bread quality

Sahnoun, Mouna; Naili, Belgacem; Elgharbi, Fatma; Kammoun, Radhouane; Gabsi, Karima; Béjar, Samír

doi:10.2478/s11756-013-0233-z

Cited by 11 publications

(19 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The experimental assays of the present study were performed using Amyloglucosidase (3300 U/ml) (Sigma Chemical, St. Louis, USA) and 181,481.48 U/g of Aspergillus oryzae S2 concentrated crude extract that was free from aflatoxins (Sahnoun et al 2011) and formulated with dried starch as previously described elsewhere (Sahnoun et al 2013). Commercial corn (Zea maize) starch, purchased from the Egyptian starch and glucose company, Cairo, was used as native starch.…”

Section: Methodsmentioning

confidence: 99%

“…The specific volume of cake was determined by rapeseed displacement as previously described elsewhere (Sahnoun et al 2013). Specific volume corresponded to the quotient of bread volume (cm3)/bread weight (g).…”

Section: Loaf Specific Volumementioning

confidence: 99%

“…Alpha-amylases (EC 3.2.1.1), key additives for dough and bakery products, are endo-acting amylases that randomly hydrolyse α-(1-4) glycosidic bonds of starch polymers, resulting in oligosaccharides with varying lengths and different α-limit dextrins (Sahnoun et al 2015). They increase the level of fermentable sugars in the dough, thus promoting the fermentation of yeast and the formation of Maillard reaction products, which, in turn, intensify the flavour and crust colour of bakery products (Goesaert et al 2005;Sahnoun et al 2013). Alpha-amylases also increase dough resistance, elasticity, and softness (Patel et al 2012) and decrease dough crumb firmness and hardness (Kim et al 2006;Hemalatha et al 2010;Raghu and Bhattacharya 2010;Gomes-Ruffi et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…The latter break gluten disulphide bridges and, hence, contribute to the modification of wheat protein. The addition of oxidizing agents would, therefore, be necessary (Kim et al 2006;Sahnoun et al 2013). Nevertheless, and to the authors' knowledge, no studies have so far investigated the optimization of the improver mixture of both oxidizing and reducing agents.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

2015

Self Cite

View full text Add to dashboard Cite

Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P < 0.05). An increase in moisture, water, and oil absorption capacity was observed for the acetylated starch and, which was less pronounced for the enzymatically hydrolysed starch but more pronounced for the enzymatically hydrolysed acetylated product. The latter product underwent an increase in resistant starch content, which is induced by a rise in hydrolysis time to attain about 67 % after 1 h of reaction. The modified starch samples were added to cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Loaf Specific Volumementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

2015

Self Cite

View full text Add to dashboard Cite

show abstract

“…A volume of purified extract enzyme was mixed with three volumes of dehydrated starch, and the mixture was then dried at 42 °C for 48 h, yielding a white powder of enzyme preparation [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

El-Okki

Gagaoua

Bourekoua

et al. 2017

Foods

View full text Add to dashboard Cite

A new thermostable α-amylase from Rhizopus oryzae FSIS4 was purified for first time and recovered in a single step using a three-phase partitioning (TPP) system. The fungal α-amylase, at a concentration of 1.936 U per kg of flour, was used in bread-making and compared to the commercial enzyme. The results showed a significant effect of the recovered α-amylase in the prepared bread and allowed us to improve the quality of the bread. The study indicated clearly that the recovered α-amylase is a potential candidate for future applications in the bread-making industry and in other food biotechnology applications.

show abstract

Optimization of submerged Aspergillus oryzae S2 α-amylase production

Naili

Sahnoun

Béjar

et al. 2016

Food Sci Biotechnol

Self Cite

View full text Add to dashboard Cite

Use of 4 agro-industrial by products and organic materials as nitrogen sources for production of S2 α-amylase in liquid culture was investigated. The 2 agro-industrial byproducts maltose and saccharose, and also lactose and starch were individually evaluated for use as carbon sources. A Box-Behnken experimental design was used to determine optimal conditions for production of α-amylase. A maximum amylase activity of 750 U/mL was obtained at a temperature of 24°C, a urea concentration of 1 g/L, and a C/N ratio of 2. Laboratory scale application of optimal conditions in a 7 L fermentor produced a final α-amylase activity of 770 U/mL after 3 days of batch cultivation. Addition of 10% starch to the culture medium each 12 h immediately after the stationary phase of cell growth led to a production yield of 1,220 U/mL at the end of fed-batch cultivation.

show abstract

Effect of Aspergillus oryzae CBS 819.72 α-amylase on rheological dough properties and bread quality

Cited by 11 publications

References 25 publications

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

Optimization of submerged Aspergillus oryzae S2 α-amylase production

Contact Info

Product

Resources

About