The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Basit Öğe Kaydı
dc.contributor.authorAltinel, Burak
dc.contributor.authorUnal, S. Sezgin
dc.date.accessioned2019-10-27T11:08:28Z
dc.date.available2019-10-27T11:08:28Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-beta-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.en_US
dc.identifier.doi10.1007/s13197-017-2594-8en_US
dc.identifier.endpage1637en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue6en_US
dc.identifier.pmid28559622en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1628en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2594-8
dc.identifier.urihttps://hdl.handle.net/11454/32173
dc.identifier.volume54en_US
dc.identifier.wosWOS:000401446800029en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBakery enzymesen_US
dc.subjectWheat meal doughen_US
dc.subjectWheat meal breaden_US
dc.subjectExtensographen_US
dc.subjectSpecific volumeen_US
dc.titleThe effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat mealen_US
dc.typeArticleen_US

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