Title :
alpha-amylase and Glucose Oxidase as Promising Improvers for Wheat Bread
Author :
Zeng, Jie ; Gao, Haiyan ; Li, Guanglei ; Liang, Xinhong
Author_Institution :
Sch. of Food Sci., Henan Inst. of Sci. & Technol., Xinxiang, China
Abstract :
The effects of alpha-amylase and glucose oxidase as bread improvers on the textural and thermal properties of bread were evaluated by the rapid viscosity analysis and differential scanning calorimetry. It was found that alpha-amylase and glucose oxidase could improve the specific volume and crumb porosity, retard the bread staling and increase the flour ethanol index. Therefore, alpha-amylase and glucose oxidase could be considered as the potential texture modifier for baked food.
Keywords :
differential scanning calorimetry; enzymes; food additives; food preservation; food products; quality control; viscosity; α-amylase; baked food; bread staling retardation; crumb porosity improvement; differential scanning calorimetry; flour ethanol index; glucose oxidase; rapid viscosity analysis; textural properties; texture modifier; thermal properties; wheat bread improvers; Biochemistry; Ethanol; Indexes; Moisture; Sugar; Viscosity; Bread quality; Glucose oxidase; alpha-amylase; viscosity;
Conference_Titel :
Information and Computing (ICIC), 2011 Fourth International Conference on
Conference_Location :
Phuket Island
Print_ISBN :
978-1-61284-688-0
DOI :
10.1109/ICIC.2011.1
