Journal
FOOD RESEARCH INTERNATIONAL
Volume 41, Issue 8, Pages 819-827Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2008.07.006
Keywords
amylase; starch; partial hydrolysis; bread making; molecular properties; crumb structure
Categories
Funding
- Research Fund K.U.Leuven
- Flanders' FOOD (Brussels, Belgium)
- European Commission in the Communities 6th framework Programme, Project Healthgrain [FP6-514008]
Ask authors/readers for more resources
Thermostable amylases [Bacillus subtilis alpha-amylase (BSuA) and B. stearothermophilus maltogenic amylase (BStA)] with different modes of action and impacts on firming properties were added during straight-dough bread making. BSuA continuously degraded the starch fraction during bread making. Its action resulted in larger gas cells than in control bread, but did not change initial firmness. In contrast to BSuA, BStA mainly degraded starch at the end of the baking phase and during bread cooling, which caused little if any impact on bread crumb texture. However, it led to higher initial firmness readings than for the control breads. Neither BSuA nor BRA were inactivated during bread making. The results evidence that starch properties have a large impact on bread crumb structure and initial firmness and are highly influenced by the mode of action of the enzyme. (C) 2008 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available