Effect of different carbohydrases on fresh bread texture and bread staling

Abstract

The effect of cellulase, xylanase and β-glucanase on the properties of wheat bread and its staling during storage was studied. The presence of the carbohydrases tested led to breads with high specific volume compared to the control. The texture profile analysis was greatly modified in that the firmness of bread crumb was reduced by all the carbohydrases. A kinetic study of the firmness along with the storage by the Avrami equation showed that the presence of carbohydrases produced softer crumbs and also reduced the rate of bread firming, although no great differences were found between enzymes. Since retrogradation of starch is one of most important factors related to bread staling, the modification of the amylopectin retrogradation was measured by scanning calorimetry. Those studies showed that all the carbohydrases decrease the starch retrogradation, and that the xylanases had the greatest effect. The simultaneous analysis of the firming and starch retrogradation results revealed that the anti-staling effect of xylanase might be due to the retardation in the starch retrogradation, while in the case of cellulase and β-glucanase some other mechanism should be implied in their anti-staling action.

Effects of hydrocolloids as texture improver in coriander bread

“…Refer Table 1 for sample codes offering kinetics which fit observed data. Previous literatures on crumb firming kinetics (Armero and Collar 1998;Haros et al 2002) suggest that the Avrami parameters, n and k have a strong correlation between themselves. Figure 3 depicts the relation between n and k in a scatter plot.…”

“…The Avrami exponent n is related to the way of crystal nucleation and its subsequent growth (Armero and Collar 1998;Haros et al 2002). 'k' in the Eq.…”

Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima

“…The most important change associated with staling of bread is the gradual increase in the firmness of crumb (Gray & Bemiller, 2003;Scanlon & Zghal, 2001). It is also known that xylanases have an anti-staling action during bread storage but their action is not clear (Haros, Rosell, & Benedito, 2002a).…”

Microorganism-Produced Enzymes in the Food Industry

“…Whereas fungal -amylase provides greater fermentation potential, amyloglucosidase improves flavor and taste and a better bread crust color (Novozymes, 2005). Amylases are the most used enzymes in bread baking (Giménez et al 2007;Haros;Rosell, Leon;Durán). Amylases have an important role in carbon cycling contained in starch by hydrolyzing the starch molecule in several products such as dextrins and glucose.…”