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dc.contributor.author
Barrera, Gabriela
dc.contributor.author
Tadini, Carmen C.
dc.contributor.author
Leon, Alberto Edel
dc.contributor.author
Ribotta, Pablo Daniel
dc.date.available
2018-06-18T17:15:22Z
dc.date.issued
2016-10
dc.identifier.citation
Barrera, Gabriela; Tadini, Carmen C.; Leon, Alberto Edel; Ribotta, Pablo Daniel; Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 53; 10; 10-2016; 3675-3684
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/49017
dc.description.abstract
The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the α-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of α-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Amylases
dc.subject
Bread
dc.subject
Damaged Starch
dc.subject
Fermentation Process
dc.subject
Quality
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-12T18:41:29Z
dc.identifier.eissn
0975-8402
dc.journal.volume
53
dc.journal.number
10
dc.journal.pagination
3675-3684
dc.journal.pais
India
dc.journal.ciudad
Mysore
dc.description.fil
Fil: Barrera, Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Tadini, Carmen C.. Universidade de Sao Paulo; Brasil
dc.description.fil
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-016-2337-2
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-016-2337-2
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