Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/323545
Type: Artigo
Title: Interaction Between Xylanase, Glucose Oxidase And Ascorbic Acid On The Technological Quality Of Whole Wheat Bread
Title Alternative: Interação Entre Xilanase, Glicose Oxidase E ácido Ascórbico Na Qualidade Tecnológica De Pão Elaborado Com Farinha Do Trigo Integral
Author: Da Silva C.B.
Almeida E.L.
Chang Y.K.
Abstract: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase. © 2016, Universidade Federal de Santa Maria. All rights reserved.
Subject: Enzymes
Oxidants
Response Surface Methodology
Texture
Whole Wheat Bread
Editor: Universidade Federal de Santa Maria
Citation: Ciencia Rural. Universidade Federal De Santa Maria, v. 46, n. 12, p. 2249 - 2256, 2016.
Rights: aberto
Identifier DOI: 10.1590/0103-8478cr20151587
Address: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84992451741&doi=10.1590%2f0103-8478cr20151587&partnerID=40&md5=da05cf6e624bbf6bd35a8ed4fbd2a39e
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
2-s2.0-84992451741.pdf522.38 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.