Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyz...
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Universidade Federal de Santa Maria
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doaj-5ce161f4557c454aa3f642dfcef9a36b2020-11-24T23:34:01ZengUniversidade Federal de Santa MariaCiência Rural1678-459646122249225610.1590/0103-8478cr20151587S0103-84782016001202249Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat breadCamila Batista da SilvaEveline Lopes AlmeidaYoon Kil ChangABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249&lng=en&tlng=enwhole wheat breadenzymesoxidantstextureresponse surface methodology |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Camila Batista da Silva Eveline Lopes Almeida Yoon Kil Chang |
spellingShingle |
Camila Batista da Silva Eveline Lopes Almeida Yoon Kil Chang Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread Ciência Rural whole wheat bread enzymes oxidants texture response surface methodology |
author_facet |
Camila Batista da Silva Eveline Lopes Almeida Yoon Kil Chang |
author_sort |
Camila Batista da Silva |
title |
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread |
title_short |
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread |
title_full |
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread |
title_fullStr |
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread |
title_full_unstemmed |
Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread |
title_sort |
interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread |
publisher |
Universidade Federal de Santa Maria |
series |
Ciência Rural |
issn |
1678-4596 |
description |
ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase. |
topic |
whole wheat bread enzymes oxidants texture response surface methodology |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249&lng=en&tlng=en |
work_keys_str_mv |
AT camilabatistadasilva interactionbetweenxylanaseglucoseoxidaseandascorbicacidonthetechnologicalqualityofwholewheatbread AT evelinelopesalmeida interactionbetweenxylanaseglucoseoxidaseandascorbicacidonthetechnologicalqualityofwholewheatbread AT yoonkilchang interactionbetweenxylanaseglucoseoxidaseandascorbicacidonthetechnologicalqualityofwholewheatbread |
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