Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes (original) (raw)
2012, Journal of Food Science and Technology
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2006
The possible use of xylanase from Aspergillus foetidus MTCC 4898 as a bread improver was tested in whole wheat bread. The partially puriWed xylanase was used as an additive at 12 U/g during mixing of wheat Xour. The eVects of xylanase addition on the fermentation stage and the Wnal bread quality were analyzed. Remarkable decrease (11%) in water absorption and increase in dough rising (28.5%) were noticed. Final moisture content of the bread was higher (40.5%) than control (32.3%). Improvements in volume (53%) and speciWc volume (56%) were also signiWcant. Sensory evaluation indicated better Xavour, taste, softness and overall acceptability. Texture proWle analysis conWrmed the rheological changes. Firmness was decreased by more than four folds. Improvements in cohesiveness and decline in springiness and gumminess were observed.
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