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: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Agroprint Timisoara
2010-05-01
|
Series: | Scientific Papers Animal Science and Biotechnologies |
Subjects: | |
Online Access: | http://spasb.ro/index.php/spasb/article/view/799 |
id |
doaj-c2dcb2b6b9fc4301a61b97f5b8674fd3 |
---|---|
record_format |
Article |
spelling |
doaj-c2dcb2b6b9fc4301a61b97f5b8674fd32020-11-25T04:04:22ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762010-05-01431379382722The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph ParametersRodica Chereji0Rodica Căpriţă1Iuliana Creţescu2Sanitary Veterinary and Food Safety Department Bihor, OradeaUSAMVB TimisoaraUSAMVB TimisoaraIn 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.http://spasb.ro/index.php/spasb/article/view/799breadxylanasequality parameter |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Rodica Chereji Rodica Căpriţă Iuliana Creţescu |
spellingShingle |
Rodica Chereji Rodica Căpriţă Iuliana Creţescu The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters Scientific Papers Animal Science and Biotechnologies bread xylanase quality parameter |
author_facet |
Rodica Chereji Rodica Căpriţă Iuliana Creţescu |
author_sort |
Rodica Chereji |
title |
The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters |
title_short |
The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters |
title_full |
The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters |
title_fullStr |
The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters |
title_full_unstemmed |
The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters |
title_sort |
influence of xylanase supplementation on dough rheology concerning its consistograph parameters |
publisher |
Agroprint Timisoara |
series |
Scientific Papers Animal Science and Biotechnologies |
issn |
1841-9364 2344-4576 |
publishDate |
2010-05-01 |
description |
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. |
topic |
bread xylanase quality parameter |
url |
http://spasb.ro/index.php/spasb/article/view/799 |
work_keys_str_mv |
AT rodicachereji theinfluenceofxylanasesupplementationondoughrheologyconcerningitsconsistographparameters AT rodicacaprita theinfluenceofxylanasesupplementationondoughrheologyconcerningitsconsistographparameters AT iulianacretescu theinfluenceofxylanasesupplementationondoughrheologyconcerningitsconsistographparameters AT rodicachereji influenceofxylanasesupplementationondoughrheologyconcerningitsconsistographparameters AT rodicacaprita influenceofxylanasesupplementationondoughrheologyconcerningitsconsistographparameters AT iulianacretescu influenceofxylanasesupplementationondoughrheologyconcerningitsconsistographparameters |
_version_ |
1724437066057515008 |