Journal ArticleDOI
Effect of Xylanase on Quality Attributes of Whole-wheat bread
TLDR
Partially purified xylanase was used in whole-wheat bread manufacturing to study its effect on the quality attributes of the bread during storage at room temperature (25°± 2°2C) and refrigerated temperature (4°± 1°1C) as discussed by the authors.Abstract:
Partially purified xylanase was used in whole-wheat bread manufacturing to study its effect on the quality attributes of the bread during storage at room temperature (25 ± 2C) and refrigerated temperature (4 ± 1C). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of bread compared with that prepared without enzyme. Total color difference ΔE increased with storage time, but the extent of increase was lower in xylanase-supplemented bread. Glass transition temperature increased slowly during storage with significant (P < 0.05) enthalpy change. Rate of increase of firmness during storage was lower in xylanase-supplemented bread as compared with control. Xylanase supplementation resulted in improved sensory attributes of bread.
Practical Applications
Inadequate rising of dough leading to hardness, reduced volume and grainy mouthfeel results due to presence of bran in whole-wheat bread. Additives are therefore used to overcome this problem. Use of hydrolase in whole-wheat bread results in better color and flavor, softer texture, longer shelf life, fiber-rich nutritious bread. Partially purified microbial xylanase was used in the present study to produce whole-wheat bread with better sensory properties.read more
Citations
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Journal ArticleDOI
A detailed overview of xylanases: an emerging biomolecule for current and future prospective
TL;DR: The present review gives an insight of using microbial xylanases as an “Emerging Green Tool” along with its current status and future prospective.
Journal ArticleDOI
Bread Staling: Updating the View
TL;DR: Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides.
Journal ArticleDOI
Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality
TL;DR: In this paper, the authors examined the effects of enzymes, emulsifiers, hydrocolloids, and oxidants on the properties of whole wheat bread and dough, with particular attention to effects on loaf volume and hardness.
Journal ArticleDOI
Bio-utilization of fruits and vegetables waste to produce β-carotene in solid-state fermentation: Characterization and antioxidant activity
TL;DR: In this article, the authors extract and optimize environmental factors for production of β-carotene from fruits and vegetable waste (orange, carrot, and papaya peels) using microbial strain Blakeslea trispora (+) MTCC 884 in solid state fermentation.
Journal ArticleDOI
Optimization of carotenoids production by Rhodotorula mucilaginosa (MTCC-1403) using agro-industrial waste in bioreactor: A statistical approach.
Rajan Sharma,Gargi Ghoshal +1 more
TL;DR: In this paper, the potential of agro-industrial waste (Onion peels, potato skin, mung bean husk and pea pods) for carotenoid production from Rhodotorula mucilaginosa was investigated.
References
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