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Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes

Ahmad, Zulfiqar, Butt, Masood Sadiq, Ahmed, Anwaar and Khalid, Nauman 2013, Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes, Journal of the Korean society for applied biological chemistry, vol. 56, no. 6, pp. 723-729, doi: 10.1007/s13765-013-3132-7.

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Title Xylanolytic modification in wheat flour and its effect on dough rheological characteristics and bread quality attributes
Author(s) Ahmad, Zulfiqar
Butt, Masood Sadiq
Ahmed, Anwaar
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Journal name Journal of the Korean society for applied biological chemistry
Volume number 56
Issue number 6
Start page 723
End page 729
Total pages 7
Publisher Springer
Place of publication Amsterdam, The Netherlands
Publication date 2013-12
ISSN 1738-2203
2234-344X
Keyword(s) baking
bread making dough
dough development time
pasting temperature
quality attributes
tempering
xylanase
Summary Effects of various xylanase treatments applied at different stages of bread making process on dough rheological characteristics and bread quality attributes were investigated. Different doses (200, 400, 600, 800, and 1000 IU) of purified enzyme were applied at two stages (tempering and mixing). In milling and dough making processes, both types of flour (subjected to enzyme treatment during tempering and flour mixing) exhibited decreasing trend in water absorption, dough development time, dough stability, softening of dough, dough mixing time, viscosity peak, set back, and increasing tendency in peak height and pasting temperature. Treatments during tempering resulted in more significant effects as compared to applications during flour mixing. The dough rising during proofing resulted in enhancement from 137±3.21% (control) to maximum value (192.33±2.90%), when 600 IU of xylanases were applied to 1 kg of wheat grains during tempering. The bread sensory attributes also exhibited significant improvement in response to various doses of purified enzymes.
Language eng
DOI 10.1007/s13765-013-3132-7
Field of Research 090805 Food Processing
060107 Enzymes
Socio Economic Objective 860104 Flour Mill and Cereal Food
HERDC Research category C1.1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2013, Korean Society for Applied Biological Chemistry and Springer
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086067

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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