Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process |
| |
Authors: | C Primo-Martín MA Martínez-Anaya |
| |
Affiliation: | The authors are with the Pol. La Coma s/n, 46980 Paterna, Valencia, Spain. Direct inquiries to author Martinez-Anaya (E-mail: ). |
| |
Abstract: | ABSTRACT: Effects of flour type and enzymes on total pentosans (TP) and water‐soluble pentosans (WSP) and composition of isolated water‐extractable pentosans (WEP) during a straight breadmaking process were investigated. Two wheat flours (F1, F2) and 3 enzymes (pentosanase, glucose‐oxidase (GOX) and lacasse (LAC)), and their combinations were used. The presence of pentosanase increased the WSP content while oxidases produced a decrease. Extractability of pentosans was greater for dough than for bread but the latter had higher purity. Major sugars were xylose (Xyl) and arabinose (Ara) with a xylose/arabinose ratio between 1.00 and 1.56. Molecular weight profiles (MWP) of WEP comprised 5 fractions with the same distribution for the 2 flours but different relative proportions. |
| |
Keywords: | pentosans pentosanase glucose-oxidase laccase flour |
|