Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process

Autor:	C. Primo-Martín, M. A. Martínez-Anaya
Rok vydání:	2003
Předmět:	Arabinose Laccase Wheat flour food and beverages Xylose Wheat bread chemistry.chemical_compound Biochemistry chemistry Cereal product Composition (visual arts) Food science Bread making Food Science
Zdroj:	Journal of Food Science. 68:31-41
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2003.tb14110.x
Popis:	Effects of flour type and enzymes on total pentosans (TP) and water-soluble pentosans (WSP) and composition of isolated water-extractable pentosans (WEP) during a straight breadmaking process were investigated. Two wheat flours (F1, F2) and 3 enzymes (pentosanase, glucose-oxidase (GOX) and lacasse (LAC)), and their combinations were used. The presence of pentosanase increased the WSP content while oxidases produced a decrease. Extractability of pentosans was greater for dough than for bread but the latter had higher purity. Major sugars were xylose (Xyl) and arabinose (Ara) with a xylose/arabinose ratio between 1.00 and 1.56. Molecular weight profiles (MWP) of WEP comprised 5 fractions with the same distribution for the 2 flours but different relative proportions.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2b5aae3a016b3184b965481460953dcc https://doi.org/10.1111/j.1365-2621.2003.tb14110.x Zobrazit plný text záznamu Plný text