Rheological Effects of Some Xylanase on Doughs from High and Low Extraction Flours

Ognean, Mihai; Ognean, Claudia Felicia; Bucur, Amelia

doi:10.1016/j.profoo.2011.09.048

Cited by 10 publications

(7 citation statements)

References 13 publications

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“…This was attributed to the diluting effect of gluten caused by partially hydrolyzed guar gum addition. Ognean et al (2011) indicated that the WU-AX present in bran reduce the gas retention capacity of dough and volume of bread. Protein content and amylase activity of flour also played an important role on the loaf volume.…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

“…In our study, the addition of HML at 0.001 and 0.005% significantly improved SV of WMB compared with WMB C (P \ 0.05). Ognean et al (2011) indicated that the conversion of WU-AX in WE-AX by xylanases has positive effects on bread characteristics. Gan et al (1995) reported that WE-AX form highly viscous solutions in dough aqueous phase which they increase the stability of the liquid films surrounding gas cells.…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

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The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Altinel

Ünal

2017

J Food Sci Technol

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This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-b-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase ? hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

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Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 99%

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Altinel

Ünal

2017

J Food Sci Technol

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“…High levels of AXOS might compete for water or increase dough liquor viscosity. Indeed, maximum resistance to dough extension increases when less water is available for the gluten network and/or when dough viscosity is increased . This dough dehydration or stiffening effect was more dominant than the FA-mediated effect of feruloylated AXOS or free FA when the FA levels of the AXOS were not high.…”

Section: Resultsmentioning

confidence: 99%

Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

Snelders

Dornez

Delcour

et al. 2014

J. Agric. Food Chem.

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The impact of arabinoxylanoligosaccharides (AXOS) with varying bound or free ferulic acid (FA) content on dough and bread properties was studied in view of their prebiotic and antioxidant properties. AXOS with an FA content of 0.1-1.7% caused an increase in dough firmness with increasing AXOS concentration. AXOS with a high FA content (7.2%), on the contrary, resulted in an increase in dough extensibility and a decrease in resistance to extension, similar to that for free FA, when added in levels up to 2%. Higher levels resulted in unmanageable dough. A limited impact on dough gluten network formation was observed. These results suggest that for highly feruloylated AXOS, the FA-mediated dough softening supersedes the firming effect displayed by the carbohydrate moiety of AXOS. The impact of the different AXOS on bread volume, however, was minimal. Furthermore, AXOS in bread were not engaged in covalent cross-linking and significantly increased its antioxidant capacity.

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“…Veron© is an enzyme family of xylanase that has been incorporated into bakery products and pasta to improve dough properties and has positive effects on the texture. Different authors have reported the use of the Veron© enzyme, either as an additive or as an improver of the properties of the dough or the properties of gluten-free products (Ognean et al., 2011; Tsatsaragkou et al., 2014). The activity of the enzyme was 1000 U/g formulation (Giannone et al., 2016).…”

Section: Methodsmentioning

confidence: 99%

Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

Ramírez

Tenorio

Ramírez

et al. 2019

Food sci. technol. int.

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The design and development of gluten-free foods requires a comprehensive understanding of the behavior of the raw materials to attain the same cooking and nutritional quality as gluten-based food. The objective of this study was to determine the optimal hot-air drying conditions for elaboration of cassava flour to be used in a gluten-free pasta formulation. The results showed that the operational conditions to minimize the hot-air drying time (57 min) to produce cassava flour with higher water holding capacity was 57 C at 3 m/s. Then, the optimal formulation for the pasta was found to be cassava (26 g/100 g), amaranth flour (12 g/100 g), and carboxymethyl cellulose (0.23 g/100 g), which maximized the A w (0.160), moisture content (3.10 g/100 g), hardness (5.02 N), and protein content (9.30 g/100 g), and it is used for the sensorial analysis, which showed that an earthy taste was the main problem with consumer satisfaction.

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Rheological Effects of Some Xylanase on Doughs from High and Low Extraction Flours

Cited by 10 publications

References 13 publications

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Impact of Wheat Bran Derived Arabinoxylanoligosaccharides and Associated Ferulic Acid on Dough and Bread Properties

Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation

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