Improvement of flour quality through carbohydrases treatment during wheat tempering
Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempering, and milling. In the tempering the moisture content of wheat grains is increased to 15.5% by adding an adequate amount of water. The addition of different enzymes (cellulase, xylanase, and β-gluc...
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2002
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v50_n14_p4126_Haros http://hdl.handle.net/20.500.12110/paper_00218561_v50_n14_p4126_Haros |
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paper:paper_00218561_v50_n14_p4126_Haros2023-06-08T14:42:11Z Improvement of flour quality through carbohydrases treatment during wheat tempering Haros, Claudia Mónica Bread-making Carbohydrases Dough Enzymes Fresh bread Quality Tempering Wheat beta glucan hydrolase carbohydrase carbohydrate cellulase enzyme glycosidase unclassified drug xylan endo 1,3 beta xylosidase carbohydrase article bread dough fermentation flour flow kinetics food handling food processing food quality moisture pH quality control wheat Triticum aestivum Bread Flour Food Handling Glycoside Hydrolases Hydrogen-Ion Concentration Quality Control Rheology Triticum Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempering, and milling. In the tempering the moisture content of wheat grains is increased to 15.5% by adding an adequate amount of water. The addition of different enzymes (cellulase, xylanase, and β-glucanase) to the tempering solution has been tested in order to modify the quality of the resulting flour. Rheological and fermentative properties were measured by the farinograph, amylograph, and rheofermentometer. The data show that the technological parameters of the resulting flours were greatly modified by the addition of enzymes to the tempering solution. The quality of the fresh bread obtained from the carbohydrase-treated wheat was improved with regard to specific bread volume, bread shape, and crumb firmness. This method is revealed as an excellent tool to ensure a good distribution of the enzymes in the resulting flour, to control dosage during milling, and to obtain flour of specific characteristics according to their final use. Fil:Haros, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2002 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v50_n14_p4126_Haros http://hdl.handle.net/20.500.12110/paper_00218561_v50_n14_p4126_Haros |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Bread-making Carbohydrases Dough Enzymes Fresh bread Quality Tempering Wheat beta glucan hydrolase carbohydrase carbohydrate cellulase enzyme glycosidase unclassified drug xylan endo 1,3 beta xylosidase carbohydrase article bread dough fermentation flour flow kinetics food handling food processing food quality moisture pH quality control wheat Triticum aestivum Bread Flour Food Handling Glycoside Hydrolases Hydrogen-Ion Concentration Quality Control Rheology Triticum |
| spellingShingle |
Bread-making Carbohydrases Dough Enzymes Fresh bread Quality Tempering Wheat beta glucan hydrolase carbohydrase carbohydrate cellulase enzyme glycosidase unclassified drug xylan endo 1,3 beta xylosidase carbohydrase article bread dough fermentation flour flow kinetics food handling food processing food quality moisture pH quality control wheat Triticum aestivum Bread Flour Food Handling Glycoside Hydrolases Hydrogen-Ion Concentration Quality Control Rheology Triticum Haros, Claudia Mónica Improvement of flour quality through carbohydrases treatment during wheat tempering |
| topic_facet |
Bread-making Carbohydrases Dough Enzymes Fresh bread Quality Tempering Wheat beta glucan hydrolase carbohydrase carbohydrate cellulase enzyme glycosidase unclassified drug xylan endo 1,3 beta xylosidase carbohydrase article bread dough fermentation flour flow kinetics food handling food processing food quality moisture pH quality control wheat Triticum aestivum Bread Flour Food Handling Glycoside Hydrolases Hydrogen-Ion Concentration Quality Control Rheology Triticum |
| description |
Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempering, and milling. In the tempering the moisture content of wheat grains is increased to 15.5% by adding an adequate amount of water. The addition of different enzymes (cellulase, xylanase, and β-glucanase) to the tempering solution has been tested in order to modify the quality of the resulting flour. Rheological and fermentative properties were measured by the farinograph, amylograph, and rheofermentometer. The data show that the technological parameters of the resulting flours were greatly modified by the addition of enzymes to the tempering solution. The quality of the fresh bread obtained from the carbohydrase-treated wheat was improved with regard to specific bread volume, bread shape, and crumb firmness. This method is revealed as an excellent tool to ensure a good distribution of the enzymes in the resulting flour, to control dosage during milling, and to obtain flour of specific characteristics according to their final use. |
| author |
Haros, Claudia Mónica |
| author_facet |
Haros, Claudia Mónica |
| author_sort |
Haros, Claudia Mónica |
| title |
Improvement of flour quality through carbohydrases treatment during wheat tempering |
| title_short |
Improvement of flour quality through carbohydrases treatment during wheat tempering |
| title_full |
Improvement of flour quality through carbohydrases treatment during wheat tempering |
| title_fullStr |
Improvement of flour quality through carbohydrases treatment during wheat tempering |
| title_full_unstemmed |
Improvement of flour quality through carbohydrases treatment during wheat tempering |
| title_sort |
improvement of flour quality through carbohydrases treatment during wheat tempering |
| publishDate |
2002 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v50_n14_p4126_Haros http://hdl.handle.net/20.500.12110/paper_00218561_v50_n14_p4126_Haros |
| work_keys_str_mv |
AT harosclaudiamonica improvementofflourqualitythroughcarbohydrasestreatmentduringwheattempering |
| _version_ |
1768542723192651776 |