C. Escriva et Ma. Martinez-anaya, Influence of enzymes on the evolution of fructosans in sourdough wheat processes, EUR FOOD RE, 210(4), 2000, pp. 286-292
The effects of white wheat flour, sourdough starters (multiform and purl st
rain) and enzymes (amylase/pentosanase and/or lipase) on amounts and compos
ition of fructosans during a breadmaking process were investigated. Samples
yielded a crude extract of fructosans close to 3%, of which about 30% was
pure fructosans. In dough and bread samples the presence of yeast invertase
split a considerable amount of fructosans, and further treatment with this
enzyme during the measurement procedure did not yield more fructosans. Tre
atment with an inulinase showed the presence of inulin-type linkages in flo
ur, the amount depending on the flour source. As expected, fermentation red
uced the amount of fructosans. Different trends were observed with each sta
rter, and some interactions appeared between type of flour and enzyme addit
ion. Characterisation of fructosans by size exclusion chromatography reveal
ed five fractions with apparent molecular weight (MW) between 25000 and 192
Da; fructosans isolated from dough and bread samples had the same MW distr
ibution but a different relative proportion of each fraction, and differed
from those obtained from flour.