Milling and Baking

Sproessler, Bruno G.

doi:10.1016/b978-0-08-057145-4.50018-9

Cited by 9 publications

(6 citation statements)

References 23 publications

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“…They improve the handling properties of dough, reduce dough mixing time, and increase loaf volumes substantially (2). Addition of proteases to flours for cookie and cracker-making hydrolyse gluten proteins to such an extent that the dough loses its elastic properties, is easy to sheet, keeps its shape and does not shrink (1,3). Few systematic studies regarding the effect of added proteases on flow properties are reported in the literature.…”

Section: Introductionmentioning

confidence: 97%

“…Sproessler (1) showed the effect of the amount and type of added proteinase on the resistance of doughs to extension. In previous work (6) we showed that foam power of wheat flour was highly enhanced by enzymic hydrolysis, increasing up to 50% for 36.7% degree of hydrolysis (DH).…”

Section: Introductionmentioning

confidence: 99%

“…Fungal proteases are most widely used for bread production (1). They improve the handling properties of dough, reduce dough mixing time, and increase loaf volumes substantially (2).…”

Section: Introductionmentioning

confidence: 99%

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Functional Properties of Protease Modified Wheat Flours

Bombara

Añón

Pilosof

1997

LWT - Food Science and Technology

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Functional Properties of Protease Modified Wheat Flours

Bombara

Añón

Pilosof

1997

LWT - Food Science and Technology

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“…This change causes softening but not stickiness of doughs during processing (Kulp 1993). In addition, dough tolerance to fermentation, oven spring, and bread volume, shape and texture are improved (Sproessler 1993). Combinations of pentosanases with lipase or oxidases overcome the softening effect, and give a further improvement in volume, and crumb texture and structure (Olesen et al 1994;Si 1996).…”

Section: Introductionmentioning

confidence: 99%

“…The latter enzymes liberate some pentosans containing ferulic acid from pentosan fractions of flour, which acts as a typical conjugated double bond compound and causes a further beneficial effect (Faisy and Neyreneuf 1996). The improving effect of oxidases may result from a multiple action on gluten proteins, unsaturated fatty acid or flour lipids, and oxidative modification of glycoproteins from pentosans (Sproessler 1993;Faisy and Neyreneuf 1996).…”

Section: Introductionmentioning

confidence: 99%

Rheological Properties of Enzyme Supplemented Doughs

Martínez-Anaya

Jiménez

1997

Journal of Texture Studies

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The rheological behaviour of doughs made with different commercial amylases, xylanases, lipases, and glucose‐oxidase, singly and in mixed combinations was investigated. All doughs showed similar trends when subjected to frequency and strain sweep tests. The elastic and viscous moduli increased with frequency, and showed a nonlinear behaviour for strains between 0.2 and 3%. Phase angle presented a maximum at 5 hz in the frequency plot. Resting of doughs decreased complex modulus and increased loss tangent. Enzyme supplementation resulted in softening and weakening of doughs immediately after mixing, and further effects during resting. Pentosan degrading enzymes caused the main changes, and pure lipase preparations the least significant, when compared with unsupplemented doughs. Glucose‐oxidase reduced the softening effect of polysaccharide hydrolysing enzymes.

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Extremophiles: from abyssal to terrestrial ecosystems and possibly beyond

Canganella

Wiegel

2011

Naturwissenschaften

136

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The anthropocentric term "extremophile" was introduced more than 30 years ago to describe any organism capable of living and growing under extreme conditions-i.e., particularly hostile to human and to the majority of the known microorganisms as far as temperature, pH, and salinity parameters are concerned. With the further development of studies on microbial ecology and taxonomy, more "extreme" environments were found and more extremophiles were described. Today, many different extremophiles have been isolated from habitats characterized by hydrostatic pressure, aridity, radiations, elevated temperatures, extreme pH values, high salt concentrations, and high solvent/metal concentrations, and it is well documented that these microorganisms are capable of thriving under extreme conditions better than any other organism living on Earth. Extremophiles have also been investigated as far as the search for life in other planets is concerned and even to evaluate the hypothesis that life on Earth came originally from space. Extremophiles are interesting for basic and applied sciences. Particularly fascinating are their structural and physiological features allowing them to stand extremely selective environmental conditions. These properties are often due to specific biomolecules (DNA, lipids, enzymes, osmolites, etc.) that have been studied for years as novel sources for biotechnological applications. In some cases (DNA polymerase, thermostable enzymes), the search was successful and the final application was achieved, but certainly further exploitations are next to come.

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Milling and Baking

Cited by 9 publications

References 23 publications

Functional Properties of Protease Modified Wheat Flours

Functional Properties of Protease Modified Wheat Flours

Rheological Properties of Enzyme Supplemented Doughs

Extremophiles: from abyssal to terrestrial ecosystems and possibly beyond

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