DocumentCode
2306588
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
fYear
2011
fDate
25-27 April 2011
Firstpage
522
Lastpage
524
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;
fLanguage
English
Publisher
ieee
Conference_Titel
Information and Computing (ICIC), 2011 Fourth International Conference on
Conference_Location
Phuket Island
Print_ISBN
978-1-61284-688-0
Type
conf
DOI
10.1109/ICIC.2011.1
Filename
5954620
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