Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

Gil, Mario; Callejo, María Jesús; Rodríguez, Gilbert; Ruiz, M.

doi:10.1007/s002170050436

Cited by 24 publications

(20 citation statements)

References 12 publications

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“…Some results indicated that added xylanases (or hemicellulases or pentosanases) did not modify the crumb-firming rate, but decrease the initial firmness, probably by increasing loaf volume (Rouau, El-Hayek, & Moreau, 1994). Gil, Callejo, Rodríguez, and Ruiz (1999) reported that the addition of pentosanase had no detectable effect on the firmness and staling rate of bread. On the other hand, the others showed that the addition of xylanases decreased the staling rate of breads (Laurikainen et al, 1998;Martínez-Anaya et al, 1997).…”

Section: Effect Of Xynb On Bread Shelf-lifementioning

confidence: 97%

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

Jiang

Yang

et al. 2005

Food Research International

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Section: Effect Of Xynb On Bread Shelf-lifementioning

confidence: 97%

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

Jiang

Yang

et al. 2005

Food Research International

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“…Conversely, other studies [25,26] describe that the addition of hemicellulases does not modify the crumb firming rate, but decreases the initial crumb firmness, probably by increasing loaf volume. On the other hand, Gil et al [27] reported that the addition of pentosanase had no detectable effect on the firmness and staling rate of bread. The origin of the anti-staling action of xylanases or pentosanases is not clear and contradictory information has been published about the mechanism of the improving effect of these enzymes.…”

Section: Effect Of Enzyme Treatment On Bread Shelf Lifementioning

confidence: 97%

Effect of different carbohydrases on fresh bread texture and bread staling

Haros

Rosell

Benedito

2002

European Food Research and Technology

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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.

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“…A Tabela 8 mostra os valores de firmeza dos pães nos dias 1, 4 e 7, mostrando que há concordância com a literatura (BONET et al, 2006;GIL et al, 1999;KATINA et al, 2006;SAHLSTRÖM;BRATHEN, 1997), onde se afirma que devido às transformações ocorridas nos ingredientes e, principalmente, à retrogradação do amido, ocorre redução na maciez do miolo dos pães e aumento na força de compressão com o decorrer da vida de prateleira. Observa-se que os valores de firmeza variaram de 955,94 a 2073,91 g durante o tempo de armazenamento dos pães de forma.…”

Section: Firmeza Durante O Armazenamentounclassified

“…Têm sido raramente empregadas em panificação, devido ao efeito prejudicial observado pela ação das lipases endógenas, que liberam ácidos graxos insaturados (PYLER, 1988;TAIT;GALLIARD, 1988). As lipases podem produzir mono e diglicerídeos provenientes da adição de lipídeos, melhorando o volume específico, maciez do miolo e, conseqüentemente, retardando o envelhecimento dos pães (GIL et al, 1999). Além disso, as enzimas lipases proporcionam aumento da elasticidade e fortalecimento da massa (GOESAERT et al, 2005 08-12 (1995); carboidratos totais, por diferença, e fibra bruta (em quadruplicata), pela metodologia proposta pelo Instituto Adolfo Lutz (1985).…”

Section: Introductionunclassified

Aplicação de lipase e monoglicerídeo em pão de forma enriquecido com fibras

Gandra¹,

Bianchi²,

Godoy³

et al. 2008

Ciênc. Tecnol. Aliment.

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O pão é o produto obtido pela cocção, em condições tecnologicamente adequadas, de uma massa fermentada, ou não, preparada com farinha de trigo e/ou outras farinhas que contenham naturalmente proteínas formadoras de glúten ou adicionadas das mesmas e água, podendo também conter outros ingredientes. A classificação "pão de forma" é atribuída ao produto obtido pela cocção da massa em formas, apresentando miolo elástico e homogêneo, com poros finos e casca fina e macia (BRASIL, 2006). Vários tipos de fibras podem ser acrescentados aos produtos de panificação, na forma de farinhas integrais de sementes (trigo, aveia, centeio, milho, soja, aveia, cevada, girassol, linhaça, arroz e sorgo) ou fibras isoladas de frutas e outros vegetais (maçã, pêra e uva). Além do aspecto nutricional, as fibras apresentam, em sua maioria, custo baixo e são facilmente encontradas comercialmente (POMERANZ, 1987). De acordo com Stauffer (1990), existem duas razões para se adicionar fibras em pães, sendo a AbstractIn this work, the application of lipase and monoglyceride in fiber enriched pan bread was studied, to verify the possibility of substituting the emulsifier by the enzyme. Initially, the main raw materials (flour and wheat bran) were characterized. The pan breads were produced using the straight dough method. A central composite rotational design was used, with two independent variables: i) lipase dosage; and ii) monoglyceride dosage and, in parallel, a control test was carried out (without the addition of lipase and monoglyceride) for comparison. The dependent variables or responses were the quality characteristics of the breads: i) specific volume; ii) sensory acceptance (appearance, texture, aroma and taste); and iii) shelf life evaluated by crumb moisture and firmness after one, four and seven days from baking. Within the ranges studied, it was possible to verify that only crumb moisture on the fourth and seventh days after processing was influenced by the variation of the lipase and monoglyceride dosages. In the sensory evaluation, it was observed that the average scores attributed to the control breads were lower than the lowest average of the experimental design trials, except for taste and aroma. As it was not possible to obtain mathematical models for all the responses, Assays 5 (1% monoglyceride), 7 (25 ppm lipase) and 9 (25 ppm lipase and 1% monoglyceride) of the experimental design, and the control test, were selected for the evaluation of the results by analysis of variance. In the conditions used and for the dosages of lipase (0 to 50 ppm) and monoglyceride (0 to 2%) used, the possibility to substitute monoglyceride by lipase in fiber enriched pan bread was verified. Keywords: pan bread; lipase; monoglyceride; fibers. ResumoNeste trabalho, estudou-se a aplicação da enzima lipase e do emulsificante monoglicerídeo em pão de forma enriquecido com fibras, com o objetivo de verificar a possibilidade de substituição do emulsificante pela enzima. Inicialmente, foi realizada a caracterização das matérias-primas principais (far...

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Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

Cited by 24 publications

References 12 publications

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

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

Effect of different carbohydrases on fresh bread texture and bread staling

Aplicação de lipase e monoglicerídeo em pão de forma enriquecido com fibras

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