THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD

This paper determined the quality of the bread obtained form the control flour (M) and the quality of the bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase was u...

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Main Authors:	RODICA CHEREJI, IULIANA CRETESCU, RODICA CĂPRIłĂ
Format:	Article
Language:	English
Published:	Agroprint Timisoara 2008-05-01
Series:	Scientific Papers Animal Science and Biotechnologies
Subjects:	bread xylanase quality parameters
Online Access:	http://spasb.ro/index.php/spasb/article/view/1151

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spelling	doaj-3bfc6e95457c4b269164859deec54d702020-11-25T03:56:34ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762008-05-0141135391073THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREADRODICA CHEREJI0IULIANA CRETESCU1RODICA CĂPRIłĂ2Sanitary Veterinary and Food Safety Department Bihor, OradeaFaculty of Animal Sciences and Biotechnologies, TimisoaraFaculty of Animal Sciences and Biotechnologies, TimisoaraThis paper determined the quality of the bread obtained form the control flour (M) and the quality of the bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase was used in these concentrations to establish which one is more suitable to be added in flour to obtain superior quality characteristics of the bread: higher volume, fine texture of the core, prolonging the freshness of the bread, improving the color and flavor of the bread, improving the cutting proprieties of the bread.http://spasb.ro/index.php/spasb/article/view/1151breadxylanasequality parameters
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	RODICA CHEREJI IULIANA CRETESCU RODICA CĂPRIłĂ
spellingShingle	RODICA CHEREJI IULIANA CRETESCU RODICA CĂPRIłĂ THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD Scientific Papers Animal Science and Biotechnologies bread xylanase quality parameters
author_facet	RODICA CHEREJI IULIANA CRETESCU RODICA CĂPRIłĂ
author_sort	RODICA CHEREJI
title	THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
title_short	THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
title_full	THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
title_fullStr	THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
title_full_unstemmed	THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD
title_sort	influence of xylanase on the quality of bread
publisher	Agroprint Timisoara
series	Scientific Papers Animal Science and Biotechnologies
issn	1841-9364 2344-4576
publishDate	2008-05-01
description	This paper determined the quality of the bread obtained form the control flour (M) and the quality of the bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour, P3-24300 U.FXU/ 100 kg flour). Xylanase was used in these concentrations to establish which one is more suitable to be added in flour to obtain superior quality characteristics of the bread: higher volume, fine texture of the core, prolonging the freshness of the bread, improving the color and flavor of the bread, improving the cutting proprieties of the bread.
topic	bread xylanase quality parameters
url	http://spasb.ro/index.php/spasb/article/view/1151
work_keys_str_mv	AT rodicachereji theinfluenceofxylanaseonthequalityofbread AT iulianacretescu theinfluenceofxylanaseonthequalityofbread AT rodicacapriła theinfluenceofxylanaseonthequalityofbread AT rodicachereji influenceofxylanaseonthequalityofbread AT iulianacretescu influenceofxylanaseonthequalityofbread AT rodicacapriła influenceofxylanaseonthequalityofbread
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THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD

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