Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters |
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Authors: | M Antonia Martínez-Anaya and Teresa Jiménez |
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Affiliation: | (1) Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Pol. La Coma s/n, E-46980 Paterna, Valencia, Spain, ES;(2) Apartado Postal 73, E-461000 Burjasot, Valencia, Spain, ES |
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Abstract: | The textural properties of wheat doughs made with different commercial amylases, xylanases/pentosanases, lipases and glucose-oxidase,
singly and in mixed combinations, were investigated. Parameters from the texture profile analysis (TPA) and measurement of
stickiness (Chen and Hoseney test) were determined after mixing the dough and after it had rested for 3.5 h. Resting of doughs
led to softer and less cohesive doughs, with higher adhesive properties. Enzymes acted quickly and induced significant changes
in the textural properties of doughs immediately after mixing. The influence of enzymes continued during resting. Xylanases/pentosanases
substantially reduced dough consistency and increased stickiness, while addition of glucose-oxidase and specific lipases overcame
these effects. Strong correlations could be established between different TPA parameters and stickiness and bread quality
characteristics (i.e. volume, density and texture). Bread quality could be described by a single or multiple linear combination
of textural variables.
Received: 21 May 1997 / Revised version: 10 July 1997 |
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Keywords: | Stickiness Texture profile analysis Dough Amylases Pentosanases Enzymes |
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