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Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans

Author:
Krishnarau, L., Hoseney, R.C.
Source:
Journal of food science 1994 v.59 no.6 pp. 1251-1254
ISSN:
0022-1147
Subject:
viscosity, enzyme activity, starch, volume, pentosans, breads
Abstract:
Insoluble pentosans were isolated from starch tailings to study their effect on bread quality. Their incorporation into bread lowered bread quality. Such adverse effects were partially overcome by an optimum level of a pentosanase or an alpha-amylase and more completely overcome with a combination of the enzymes. The pentosanase hydrolyzed about 60% of total insoluble pentosans in a solution in 0.5 hr. The solubilized pentosans slightly increased the relative viscosity of the solution.
Agid:
1395888