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2010•Science and Technology of Cereals,oils and FoodsRequires access

Effect of xylanase on pasting properties of flour and bread quality

Guoqiang Li

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Abstract

The effect of xylanase with different amount on pasting properties of flour,baking quality and aging of bread during storage was studied.The result showed that addition of xylanase had no effect on the pasting temperaure,attenuation,retrogradation of flour,while the peak viscosity,lowest viscosity and final viscosity of flour.xylanase improved the baking quality of bread,increased bread volume prominently,reformed the hardness and springiness of bread,delayed aging degree.The optimum addition of xylanase was 10mL/kg flour,on which the bread showed the best quality of baking.

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What this paper is about

The effect of xylanase with different amount on pasting properties of flour,baking quality and aging of bread during storage was studied.The result showed that addition of xylanase had no effect on the pasting temperaure,attenuation,retrogradation of flour,while the peak viscosity,lowest viscosity and final viscosity of flour.xylanase improved the baking quality of bread,increased bread volume prominently,reformed the hardness and springiness of bread,delayed aging degree.The optimum addition of xylanase was 10mL/kg flour,on which the bread showed the best quality of baking.

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Available abstract

The effect of xylanase with different amount on pasting properties of flour,baking quality and aging of bread during storage was studied.The result showed that addition of xylanase had no effect on the pasting temperaure,attenuation,retrogradation of flour,while the peak viscosity,lowest viscosity and final viscosity of flour.xylanase improved the baking quality of bread,increased bread volume prominently,reformed the hardness and springiness of bread,delayed aging degree.The optimum addition of xylanase was 10mL/kg flour,on which the bread showed the best quality of baking.

Key concepts: Xylanase, Food science, Viscosity, Wheat flour, Chemistry, Rice flour, Retrogradation (starch), Mathematics

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