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IMPROVING FATTY EXTRUDATE STRUCTURE WITH AMYLASE AND PROTEASE
Author(s) -
DE PILLI TERESA,
SEVERINI CARLA,
CARBONE BARBARA F.,
GIULIANI ROMA,
DEROSSI ANTONIO
Publication year - 2004
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2004.04403.x
Subject(s) - food science , extrusion , die swell , chemistry , protease , amylase , texture (cosmology) , rheology , solubility , enzyme , materials science , biochemistry , composite material , organic chemistry , image (mathematics) , artificial intelligence , computer science
The extrusion of fatty flour at temperatures less than 100C on the one hand favors less leakage of oil from plant and products, but on the other hand reduces the degree of expansion unless suitable technological coadjuvants are used.Enzymes are generally used in the preparation of bread to mellow gluten and to soften texture. At the moment, there is little information about the use of enzymes to improve the texture of extruded products.The effect of two commercially available enzymes (GRINDAMYL Amylase 1000 and GRINDAMYL Protease 41) on the texture of products obtained from wheat and almond flours extruded at low temperature (54C) was studied.GRINDAMYL Protease 41 was found to affect the rheological characteristics of dough by rapid decreasing the consistency during farinographic analyses and by improving the structure of extrudates with a high lipid content (reduced breaking strength, high% porosity and high water solubility index).