Use of enzyme to improve the technological quality of a panettone like baked product

The aim of this work was to study the influence of amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread q...

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Autores principales: Benejam, Walter, Steffolani, María Eugenia, León, Alberto Edel
Formato: Artículo acceptedVersion
Lenguaje:Español
Publicado: 2009
Materias:
SB Cultura de la planta
Acceso en línea:http://pa.bibdigital.ucc.edu.ar/4925/1/A_Benejam_Steffolani_Le%C3%B3n.pdf
Aporte de:
Producción Académica Universidad Católica de Córdoba (UCCor) de Universidad Católica de Córdoba
id I38-R144-4925
record_format dspace
spelling I38-R144-49252025-10-06T17:52:55Z http://pa.bibdigital.ucc.edu.ar/4925/ Use of enzyme to improve the technological quality of a panettone like baked product Benejam, Walter Steffolani, María Eugenia León, Alberto Edel SB Cultura de la planta The aim of this work was to study the influence of amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread quality. Results showed that enzymes improved the quality of the product. Depending on the enzyme, the effect was more remarkable on bread height, cell distribution or crumb texture. Particularly, lipase and amylase increased bread height and decreased bread hardness. Although xylanase did not modify bread height, it produced better grain crumb structure and changed the amount of water needed for dough development. Results were different when the additive was incorporated in sponge or in dough. Variability of effects and changes in the results depend both on the doses and on the time of incorporation, all of which provide opportunities to optimise the quality of panettone using a combination of enzymes. 2009-12-31 application/pdf spa http://pa.bibdigital.ucc.edu.ar/4925/1/A_Benejam_Steffolani_Le%C3%B3n.pdf Benejam, Walter, Steffolani, María Eugenia ORCID: https://orcid.org/0000-0002-7817-2166 <https://orcid.org/0000-0002-7817-2166> and León, Alberto Edel ORCID: https://orcid.org/0000-0002-2260-3086 <https://orcid.org/0000-0002-2260-3086> (2009) Use of enzyme to improve the technological quality of a panettone like baked product. International Journal of Food Science and Technology (44). ISSN 2431–2437 info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2009.02019.x info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/acceptedVersion Fil: Benejam, Walter. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
institution Universidad Católica de Córdoba
institution_str I-38
repository_str R-144
collection Producción Académica Universidad Católica de Córdoba (UCCor)
language Español
orig_language_str_mv spa
topic SB Cultura de la planta
spellingShingle SB Cultura de la planta
Benejam, Walter
Steffolani, María Eugenia
León, Alberto Edel
Use of enzyme to improve the technological quality of a panettone like baked product
topic_facet SB Cultura de la planta
description The aim of this work was to study the influence of amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread quality. Results showed that enzymes improved the quality of the product. Depending on the enzyme, the effect was more remarkable on bread height, cell distribution or crumb texture. Particularly, lipase and amylase increased bread height and decreased bread hardness. Although xylanase did not modify bread height, it produced better grain crumb structure and changed the amount of water needed for dough development. Results were different when the additive was incorporated in sponge or in dough. Variability of effects and changes in the results depend both on the doses and on the time of incorporation, all of which provide opportunities to optimise the quality of panettone using a combination of enzymes.
format Artículo
Artículo
acceptedVersion
author Benejam, Walter
Steffolani, María Eugenia
León, Alberto Edel
author_facet Benejam, Walter
Steffolani, María Eugenia
León, Alberto Edel
author_sort Benejam, Walter
title Use of enzyme to improve the technological quality of a panettone like baked product
title_short Use of enzyme to improve the technological quality of a panettone like baked product
title_full Use of enzyme to improve the technological quality of a panettone like baked product
title_fullStr Use of enzyme to improve the technological quality of a panettone like baked product
title_full_unstemmed Use of enzyme to improve the technological quality of a panettone like baked product
title_sort use of enzyme to improve the technological quality of a panettone like baked product
publishDate 2009
url http://pa.bibdigital.ucc.edu.ar/4925/1/A_Benejam_Steffolani_Le%C3%B3n.pdf
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AT steffolanimariaeugenia useofenzymetoimprovethetechnologicalqualityofapanettonelikebakedproduct
AT leonalbertoedel useofenzymetoimprovethetechnologicalqualityofapanettonelikebakedproduct
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