Effects of enzymes and extruded wheat bran in fibre-enriched bread baking
2008
Basinskiene, L., Kaunas Univ. of Technology (Lithuania) | Garmuviene, S., Kaunas Univ. of Technology (Lithuania) | Juodeikiene, G., Kaunas Univ. of Technology (Lithuania)
Currently, increasing attention is given to enrichment of people's diet with dietary fibre. The aim of the present study was to improve the quality of fibre-enriched wheat bread by enzyme supplementation. The possible use of enzyme preparations of beta-xylanase from A.niger, alpha-amylase from A.oryzae and glucoamylase from A.niger as bread improvers were tested in bread containing different amount (15-20 % of flour) of extruded wheat bran. Extruded bran was chosen for the positive nutritional and safety effects of the extrusion process. Extruded bran supplementation of wheat flour, in general, had pronounced effects on dough properties yielding higher water absorption and smaller extensibility in compare with those obtained without bran. The bran always contributed to a decrease of the bread volume and crumb porosity and changed the texture properties. Exploitation of enzymes considerably improved bread quality and prolonged shelf life. The tested multienzyme mix (beta-xylanase, alpha-amylase and glucoamylase) was more efficient than individual beta-xylanase in improving the bread quality. Enzyme addition allowed increasing the amount of bran up to 20 % without negative effects on bread acceptability.
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