Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Detalhes bibliográficos
Autor(a) principal: Silva,Camila Batista da
Data de Publicação: 2016
Outros Autores: Almeida,Eveline Lopes, Chang,Yoon Kil
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249
Resumo: 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.
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spelling Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat breadwhole wheat breadenzymesoxidantstextureresponse surface methodologyABSTRACT: 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.Universidade Federal de Santa Maria2016-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249Ciência Rural v.46 n.12 2016reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20151587info:eu-repo/semantics/openAccessSilva,Camila Batista daAlmeida,Eveline LopesChang,Yoon Kileng2016-10-20T00:00:00ZRevista
dc.title.none.fl_str_mv Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
title Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
spellingShingle Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
Silva,Camila Batista da
whole wheat bread
enzymes
oxidants
texture
response surface methodology
title_short Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
title_full Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
title_fullStr Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
title_full_unstemmed Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
title_sort Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread
author Silva,Camila Batista da
author_facet Silva,Camila Batista da
Almeida,Eveline Lopes
Chang,Yoon Kil
author_role author
author2 Almeida,Eveline Lopes
Chang,Yoon Kil
author2_role author
author
dc.contributor.author.fl_str_mv Silva,Camila Batista da
Almeida,Eveline Lopes
Chang,Yoon Kil
dc.subject.por.fl_str_mv whole wheat bread
enzymes
oxidants
texture
response surface methodology
topic whole wheat bread
enzymes
oxidants
texture
response surface methodology
description 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.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20151587
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.46 n.12 2016
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140550361022464

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