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RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS
Author(s) -
MARTÍNEZANAYA M. ANTONIA,
JIMÉNEZ TERESA
Publication year - 1997
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1997.tb00137.x
Subject(s) - softening , rheology , lipase , materials science , strain (injury) , amylase , glucose oxidase , enzyme , food science , chemistry , composite material , biochemistry , biology , anatomy
The rheological behaviour of doughs made with different commercial amylases, xylanases, lipases, and glucose‐oxidase, singly and in mixed combinations was investigated. All doughs showed similar trends when subjected to frequency and strain sweep tests. The elastic and viscous moduli increased with frequency, and showed a nonlinear behaviour for strains between 0.2 and 3%. Phase angle presented a maximum at 5 hz in the frequency plot. Resting of doughs decreased complex modulus and increased loss tangent. Enzyme supplementation resulted in softening and weakening of doughs immediately after mixing, and further effects during resting. Pentosan degrading enzymes caused the main changes, and pure lipase preparations the least significant, when compared with unsupplemented doughs. Glucose‐oxidase reduced the softening effect of polysaccharide hydrolysing enzymes.