CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Enzymes action on wheat-soy dough properties and bread quality
Autor/es:
PAOLA ROCCIA; PABLO RIBOTTA; CRISTINA FERRERO; GABRIELA T. PEREZ; ALBERTO E. LEÓN
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Dublin; Año: 2010
ISSN:
1935-5130
Resumen:
High levels of soy flour added to wheat bread produce negative effects on gluten network formation, dough properties, and on bread final quality. The objective of this study was to assess the influence of three enzymes, transglutaminase (TG), glucose oxidase (GOX), and endoxylanase(XYL), on dough properties and final quality of high-protein breads. The addition of TG and GOXincreased the mixing stability and maximum resistance of dough, decreased its extensibility, and produced stronger and more consistent dough samples. XYL incorporation produced opposite results. XYL addition and the lowest GOX dose increased bread volume significantly anddecreased initial crumb firmness, while high doses of TG (0.3%) produced detrimental effects on bread volume and crumb firmness. In conclusion, XYL and GOX 0.001% addition improved the final quality of soy-fortified breads, but XYL was the best additive to improve doughproperties, bread volume, and quality.
