Effect of different carbohydrases on fresh bread texture and bread staling

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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Detalles Bibliográficos
Autor principal:	Haros, Claudia Mónica
Publicado:	2002
Materias:	Anti-staling Avrami Bread quality Breadmaking Carbohydrases Enzyme Wheat
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v215_n5_p425_Haros http://hdl.handle.net/20.500.12110/paper_14382377_v215_n5_p425_Haros
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_14382377_v215_n5_p425_Haros
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spelling	paper:paper_14382377_v215_n5_p425_Haros2023-06-08T16:15:48Z Effect of different carbohydrases on fresh bread texture and bread staling Haros, Claudia Mónica Anti-staling Avrami Bread quality Breadmaking Carbohydrases Enzyme Wheat 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. Fil:Haros, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2002 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v215_n5_p425_Haros http://hdl.handle.net/20.500.12110/paper_14382377_v215_n5_p425_Haros
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Anti-staling Avrami Bread quality Breadmaking Carbohydrases Enzyme Wheat
spellingShingle	Anti-staling Avrami Bread quality Breadmaking Carbohydrases Enzyme Wheat Haros, Claudia Mónica Effect of different carbohydrases on fresh bread texture and bread staling
topic_facet	Anti-staling Avrami Bread quality Breadmaking Carbohydrases Enzyme Wheat
description	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.
author	Haros, Claudia Mónica
author_facet	Haros, Claudia Mónica
author_sort	Haros, Claudia Mónica
title	Effect of different carbohydrases on fresh bread texture and bread staling
title_short	Effect of different carbohydrases on fresh bread texture and bread staling
title_full	Effect of different carbohydrases on fresh bread texture and bread staling
title_fullStr	Effect of different carbohydrases on fresh bread texture and bread staling
title_full_unstemmed	Effect of different carbohydrases on fresh bread texture and bread staling
title_sort	effect of different carbohydrases on fresh bread texture and bread staling
publishDate	2002
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_14382377_v215_n5_p425_Haros http://hdl.handle.net/20.500.12110/paper_14382377_v215_n5_p425_Haros
work_keys_str_mv	AT harosclaudiamonica effectofdifferentcarbohydrasesonfreshbreadtextureandbreadstaling
_version_	1768544881128505344

Effect of different carbohydrases on fresh bread texture and bread staling

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