ENZYMES INCREASE LOAF VOLUME OF BREAD SUPPLEMENTED WITH STARCH TAILINGS AND INSOLUBLE PENTOSANS

Citation
L. Krishnarau et Rc. Hoseney, ENZYMES INCREASE LOAF VOLUME OF BREAD SUPPLEMENTED WITH STARCH TAILINGS AND INSOLUBLE PENTOSANS, Journal of food science, 59(6), 1994, pp. 1251-1254
Citations number
27
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
59
Issue
6
Year of publication
1994
Pages
1251 - 1254
Database
ISI
SICI code
0022-1147(1994)59:6<1251:EILVOB>2.0.ZU;2-6
Abstract
Insoluble pentosans were isolated from starch tailings to study their effect on bread quality. Their incorporation into bread lowered bread quality. Such adverse effects were partially overcome by an optimum le vel of a pentosanase or an alpha-amylase and mole completely overcome with a combination of the enzymes. The pentosanase hydrolyzed about 60 % of total insoluble pentosans in a solution in 0.5 hr. The solubilize d pentosans slightly increased the relative viscosity of the solution.