Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes
2001
Devesa, A. | Martlnez-Anaya, M. A.
Effects of white wheat flour, sourdough starters (multiform and pure strain) and enzymes (amylase/pentosanase and/or lipase) on composition of water-extractable pentosans during bread making were evaluated. Gel permeation chromatography of purified water-extractable pentosans (WEP) yielded five fractions with apparent molecular weight (MW) comprised between 3.8 x 10' and 102 Daltons. WEP isolated from dough and bread samples had the same MW distribution but different relative proportion of each fraction. Addition of commercial hemicellulases significantly increased the formation of WEP with MW between 3.8 x 10' and I x 10' D. This increment depended on the starter used. The addition of enzyme to sourdough samples significantly decreased protein content in WEP fractions at every bread-making stage and ferulic acid content after mixing and fermentation.
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