Experimental approach to optimize the use of α-amylases in breadmaking
α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively to improve breadmaking. However, the enzyme activities, in addition to the differences associated with their origins, are strongly affected by the process conditions and the presence of other compounds...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00218561_v49_n6_p2973_Rosell |
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todo:paper_00218561_v49_n6_p2973_Rosell2023-10-03T14:21:01Z Experimental approach to optimize the use of α-amylases in breadmaking Rosell, C.M. Haros, M. Escrivá, C. Benedito de Barber, C. Activity Additives Breadmaking Process conditions Stability α-Amylases amylase ascorbic acid propionic acid derivative sodium chloride sugar article barley bread enzyme activity fermentation metabolite pH temperature wheat α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively to improve breadmaking. However, the enzyme activities, in addition to the differences associated with their origins, are strongly affected by the process conditions and the presence of other compounds in the medium. The activity of different α-amylases was tested under different conditions (pH and temperature), and in the presence of some bread ingredients (salt and sugar), some breadmaking additives (ascorbic acid and sodium propionate), and some metabolites (organic acids and saccharides) generated during the fermentation step, to envisage the behavior of these α-amylases during the breadmaking process. The α-amylase activities were affected to a different extent by the addition of these compounds depending on the enzyme origin. In general, the α-amylases from cereals (wheat and malted barley) were less sensitive to the presence of some ingredients, additives, and metabolites. These results show the great variation of the α-amylase activity with the process conditions and the importance of its knowledge in the selection of the appropriate α-amylase for a specific breadmaking process. Fil:Haros, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00218561_v49_n6_p2973_Rosell |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Activity Additives Breadmaking Process conditions Stability α-Amylases amylase ascorbic acid propionic acid derivative sodium chloride sugar article barley bread enzyme activity fermentation metabolite pH temperature wheat |
| spellingShingle |
Activity Additives Breadmaking Process conditions Stability α-Amylases amylase ascorbic acid propionic acid derivative sodium chloride sugar article barley bread enzyme activity fermentation metabolite pH temperature wheat Rosell, C.M. Haros, M. Escrivá, C. Benedito de Barber, C. Experimental approach to optimize the use of α-amylases in breadmaking |
| topic_facet |
Activity Additives Breadmaking Process conditions Stability α-Amylases amylase ascorbic acid propionic acid derivative sodium chloride sugar article barley bread enzyme activity fermentation metabolite pH temperature wheat |
| description |
α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively to improve breadmaking. However, the enzyme activities, in addition to the differences associated with their origins, are strongly affected by the process conditions and the presence of other compounds in the medium. The activity of different α-amylases was tested under different conditions (pH and temperature), and in the presence of some bread ingredients (salt and sugar), some breadmaking additives (ascorbic acid and sodium propionate), and some metabolites (organic acids and saccharides) generated during the fermentation step, to envisage the behavior of these α-amylases during the breadmaking process. The α-amylase activities were affected to a different extent by the addition of these compounds depending on the enzyme origin. In general, the α-amylases from cereals (wheat and malted barley) were less sensitive to the presence of some ingredients, additives, and metabolites. These results show the great variation of the α-amylase activity with the process conditions and the importance of its knowledge in the selection of the appropriate α-amylase for a specific breadmaking process. |
| format |
JOUR |
| author |
Rosell, C.M. Haros, M. Escrivá, C. Benedito de Barber, C. |
| author_facet |
Rosell, C.M. Haros, M. Escrivá, C. Benedito de Barber, C. |
| author_sort |
Rosell, C.M. |
| title |
Experimental approach to optimize the use of α-amylases in breadmaking |
| title_short |
Experimental approach to optimize the use of α-amylases in breadmaking |
| title_full |
Experimental approach to optimize the use of α-amylases in breadmaking |
| title_fullStr |
Experimental approach to optimize the use of α-amylases in breadmaking |
| title_full_unstemmed |
Experimental approach to optimize the use of α-amylases in breadmaking |
| title_sort |
experimental approach to optimize the use of α-amylases in breadmaking |
| url |
http://hdl.handle.net/20.500.12110/paper_00218561_v49_n6_p2973_Rosell |
| work_keys_str_mv |
AT rosellcm experimentalapproachtooptimizetheuseofaamylasesinbreadmaking AT harosm experimentalapproachtooptimizetheuseofaamylasesinbreadmaking AT escrivac experimentalapproachtooptimizetheuseofaamylasesinbreadmaking AT beneditodebarberc experimentalapproachtooptimizetheuseofaamylasesinbreadmaking |
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1782030125109346304 |