Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

@article{Bueno2016MicrobialEA,
  title={Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology},
  author={Micheli Maria Bueno and Roberta Cruz Silveira Thys and Rafael C Rodrigues},
  journal={Food and Bioprocess Technology},
  year={2016},
  volume={9},
  pages={2012-2023}
}
In this work, we evaluated the effects of nine commercial enzymes—fungal (AMY-F), bacterial (AMY-B), and maltogenic (AMY-M) α-amylases, fungal (XYL-F) and bacterial (XYL-B) xylanases, glucose oxidase (GOX), laccase (LAC), lipase (LIP), and transglutaminase (TG) on the rheological properties of common wheat flour. Falling Number (FN), farinography, and alveography analysess were carried out varying the enzyme concentrations from 25 to 833 U kg−1, aiming to reach baking quality. α-Amylases… CONTINUE READING

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