The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters
In this study we determined the influence of xylanase supplementation on dough rheology concerning its consistograph parameters: maximum pressure (Pr max), (mb) and water absorption (Wa), %. The consistograph analyses were conducted at constant hydration and consistency of 500UF. Determinations were...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2010-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/799 |
| Summary: | In this study we determined the influence of xylanase supplementation on dough rheology concerning its consistograph parameters: maximum pressure (Pr max), (mb) and water absorption (Wa), %. The consistograph analyses were conducted at constant hydration and consistency of 500UF. Determinations were made on 4 types of flour and optimal enzyme dosages were determined. Then we added the optimal enzyme dose for each type of flour as follows: F1, F2, F3, F4: P1-8100U.FXU/100kg flour, P2-16200U.FXU/100kg flour, P3-24300U.FXU/100kg flour. Fungal xylanase used in these concentrations led to the improvement of bread quality properties: finer texture of the crumb, extending freshness of bread, improving the colour and flavour, improving the slicing ability. |
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| ISSN: | 1841-9364 2344-4576 |