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Influence of the Enzymatic Modification of the Nonstarchy Polysaccharide Fractions on the Baking Properties of Reconstituted Rye Flour
Author(s) -
KÜHN M. C.,
GROSCH W.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08979.x
Subject(s) - chemistry , polysaccharide , food science , hydrolysis , enzyme , volume (thermodynamics) , enzymatic hydrolysis , wheat flour , biochemistry , physics , quantum mechanics
The effect of the nonstarchy polysaccharide (NSP)‐hydrolases on the properties of rye bread was established by enzymatic modification of the enriched soluble and insoluble NSP fractions, followed by flour recombination and bread baking (20g flour per minibread). Two microbial enzyme preparations were used for the modification (incubation 2 hr at 28°C, 15 min at 75°C, and 10 min at 95°C; pH 4.6). Modification of the insoluble NSP decreased crumb firmness and increased specific volume. Hydrolysis of the soluble NSP decreased the specific volume. Treatment of both fractions improved crumb structure, decreased crumb firmness and increased the width/height ratio of the minibreads.