Effect of different carbohydrases on fresh bread texture and bread staling

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The effect of cellulase, xylanase and P-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 firmn...

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Autor principal: Haros, M.
Otros Autores: Rosell, C.M, Benedito, C.
Formato: Capítulo de libro
Lenguaje:Inglés
Publicado: 2002
Acceso en línea:Registro en Scopus
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Biblioteca Central Dr. Luis F. Leloir (FCEN) de Universidad de Buenos Aires
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100 1 |a Haros, M. 
245 1 0 |a Effect of different carbohydrases on fresh bread texture and bread staling 
260 |c 2002 
270 1 0 |m Rosell, C.M.; Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain; email: crosell@iata.csic.es 
506 |2 openaire  |e Política editorial 
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504 |a Martinez, J.C., Andreu, P., Collar, C., (1999) Leatherhead-Food-RA-Food-Industry-Journal, 2, pp. 133-149 
504 |a Jimenez, T., Martinez-Anaya, M.A., (2001) Food Sci Tech Int, 7 (1), pp. 5-14 
504 |a Martinez-Anaya, M.A., Jimenez, T., (1997) Eur Food Res Chem, 205, pp. 209-214 
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504 |a Martinez-Anaya, M.A., Devesa, A., Andreu, P., Escriva, C., Collar, C., (1999) Food Sci Tech Int, 5, pp. 263-273 
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504 |a Collar, C., Andreu, P., Martinez, J.C., Armero, D., (1999) Food Hydrocolloids, 13, pp. 467-475 
504 |a Rosell, C.M., Haros, M., Escriva, C., De Benedito Barber, C., (2001) J Agric Food Chem, 49, pp. 2973-2977 
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504 |a Haros, M., Rosell, C.M., Benedito, C., (2002) J Agric Food Chem., 50, pp. 4126-4130 
504 |a Haros, M., Rosell, C.M., Benedito, C., (2001) Eur Food Res Technol, 213, pp. 317-322 
504 |a Armero, E., Collar, C., (1997) Eur Food Res Technol, 204, pp. 136-145 
504 |a Maat, J., Verbakel, J., Stam, H., Santos De Silva, M.J., Bosse, M., Edmond, M.R., Hagemans, M.L.D., Rotterdam, Cv., Xylanases and their application in bakery (1992) Xylans and Xylanases, pp. 349-360. , Visser J, Beldman G, Kusters-van Someren MA, Vorangen AGJ (eds). Elsevier Science, Amsterdam, The Netherlands 
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520 3 |a The effect of cellulase, xylanase and P-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. © Springer-Verlag 2002.  |l eng 
536 |a Detalles de la financiación: Ministerio de Educación, Cultura y Deporte 
536 |a Detalles de la financiación: Consejería de Educación, Universidades y Sostenibilidad, Gobierno de Canarias 
536 |a Detalles de la financiación: Consejo Superior de Investigaciones Científicas 
536 |a Detalles de la financiación: Ministerio de Ciencia y Tecnología, MICYT, AGL2001– 1273 
536 |a Detalles de la financiación: Acknowledgements This work was financially supported by Ministerio de Ciencia y Tecnologia Project (MCYT, AGL2001– 1273) and Consejo Superior de Investigaciones Científicas (CSIC), Spain. M. Haros would like also to thank Ministerio de Educación, Cultura y Deporte, Secretaría de Estado de Educación y Universidades (Spain) for her grant. 
593 |a Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina 
593 |a Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, P.O. Box 73, 46100 Burjassot, Valencia, Spain 
690 1 0 |a ANTI-STALING 
690 1 0 |a AVRAMI 
690 1 0 |a BREAD QUALITY 
690 1 0 |a BREADMAKING 
690 1 0 |a CARBOHYDRASES 
690 1 0 |a ENZYME 
690 1 0 |a WHEAT 
700 1 |a Rosell, C.M. 
700 1 |a Benedito, C. 
773 0 |d 2002  |g v. 215  |h pp. 425-430  |k n. 5  |p Eur. Food Res. Technol.  |x 14382377  |t European Food Research and Technology 
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