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
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.