ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of the nonstarchy polysaccharide (NSP)-hydrolases on the properties of rye bread was established by enzymatic modification of the enriched soluble and insoluble NSP fractions, followed by flour recombination and bread baking (20g flour per minibread). Two microbial enzyme preparations were used for the modification (incubation 2 hr at 28°C, 15 min at 75°C, and 10 min at 95°C; pH 4.6). Modification of the insoluble NSP decreased crumb firmness and increased specific volume. Hydrolysis of the soluble NSP decreased the specific volume. Treatment of both fractions improved crumb structure, decreased crumb firmness and increased the width/height ratio of the minibreads.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb08979.x
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