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Enzymes Increase Loaf Volume of Bread Supplemented with Starch Tailings and Insoluble Pentosans
Author(s) -
KRISHNARAU L.,
HOSENEY R.C.
Publication year - 1994
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.1365-2621.1994.tb14688.x
Subject(s) - starch , food science , hydrolysis , chemistry , amylase , enzyme , volume (thermodynamics) , viscosity , biochemistry , materials science , physics , quantum mechanics , composite material
Insoluble pentosans were isolated from starch tailings to study their effect on bread quality. Their incorporation into bread lowered bread quality. Such adverse effects were partially overcome by an optimum level of a pentosanase or an α‐amylase and more completely overcome with a combination of the enzymes. The pentosanase hydrolyzed about 60% of total insoluble pentosans in a solution in 0.5 hr. The solubilized pentosans slightly increased the relative viscosity of the solution.