Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyz...

Full description

Bibliographic Details
Main Authors:	Camila Batista da Silva, Eveline Lopes Almeida, Yoon Kil Chang
Format:	Article
Language:	English
Published:	Universidade Federal de Santa Maria
Series:	Ciência Rural
Subjects:	whole wheat bread enzymes oxidants texture response surface methodology
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202249&lng=en&tlng=en

Similar Items

Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread
by: G. Ghoshal, et al.
Published: (2016-12-01)

An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
by: Celeste Verbeke, et al.
Published: (2024-01-01)

Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread
by: GAO Kun, et al.
Published: (2023-09-01)

Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread
by: SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui
Published: (2024-03-01)

Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
by: Ž. Ugarčić-Hardi, et al.
Published: (2009-06-01)

Improvement of whole wheat dough and bread properties by emulsifiers
by: Lauren Tebben, et al.
Published: (2022-06-01)

Comparative Study on the Quality of Whole Wheat Flour Steamed Bread Backfilled with Different Modified Bran
by: Wenjun YE, et al.
Published: (2023-05-01)

Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase (Gox) and pentosanase (Pn) enzyme innovation
by: Muhammad Bilal, et al.
Published: (2023-12-01)

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
by: Lilei Yu, et al.
Published: (2013-11-01)

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour
by: Bouchra Sayed-Ahmad, et al.
Published: (2018-08-01)

The influence of dietary fiber on moisture and texture changes in wheat bread during storage
by: Katarzyna Sujka, et al.
Published: (2018-06-01)

The effect of wheat variety, fermentation and incorporation of ingredients on the texture profile, colour and sensory attributes of whole wheat bread
by: Bernard Rwubatse, et al.
Published: (2021-01-01)

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
by: Juan Shen, et al.
Published: (2022-05-01)

Quality Analysis of Whole Wheat Bread Flour in Chinese Market
by: TIAN Xiao-hong, et al.
Published: (2024-03-01)

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread
by: Enkhtungalag Avarzed, et al.
Published: (2023-07-01)

A Case Study on Minerals Accumulation in Grains and Flours of Bread Wheat Fertilized with ZnSO<sub>4</sub> and Tecnifol Zinc
by: Inês Carmo Luís, et al.
Published: (2022-02-01)

Characterization and application of a novel xylanase from Halolactibacillus miurensis in wholewheat bread making
by: Yaping Zhang, et al.
Published: (2022-09-01)

Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (<i>Brassica oleracea</i> L. var. <i>sabellica</i>) Powder
by: Anna Korus, et al.
Published: (2022-12-01)

Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread
by: Mengyang TIAN, et al.
Published: (2023-06-01)

Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis
by: Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis, et al.
Published: (2024-02-01)

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
by: Korus Jarosław, et al.
Published: (2022-12-01)

MORPHOBIOLOGICAL STRUCTURE OF BREAD WHEAT (TRITICUM AESTIVUM L.) IN AZERBAIJAN
by: Kh. N. Rustamov
Published: (2015-01-01)

The Effect of Wheat Cultivar, Flour Extraction Rate and Baking Duration and Temperature on Dough Rheological Properties, Bread Staling and Organoleptic Properties
by: S. Bahrami, et al.
Published: (2004-04-01)

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions
by: Yuching Huang, et al.
Published: (2021-10-01)

Variability of seed parameters in bread wheat cultivars
by: Mladenov Velimir, et al.
Published: (2016-01-01)

Effects of Wheat Bran Dietary Fiber and Raw Wheat Bran on the Quality of Steamed Bread
by: Xiaoning LI, et al.
Published: (2024-02-01)

Detection and isolation of typical gut indigenous bacteria in mice fed corn starch, bread flour or whole wheat flour
by: Natsumi Takei, et al.
Published: (2022-03-01)

Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread
by: Małgorzata Borowska, et al.
Published: (2023-03-01)

Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
by: Hamit Koksel, et al.
Published: (2023-09-01)

Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of <i>Chlorella vulgaris</i>, <i>Phaeodactylum tricornutum</i>, and <i>Tetraselmis chuii</i>
by: Nancy Mahmoud, et al.
Published: (2024-03-01)

Decoding the features and potential roles of respiratory burst oxidase homologs in bread wheat
by: Yashraaj Sharma, et al.
Published: (2024-03-01)

Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
by: Isabel Giménez, et al.
Published: (2014-01-01)

Improving the quality of whole wheat bread by using various plant origin materials
by: Hüseyin Boz, et al.
Published: (2013-10-01)

ESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE
by: A. K. IZEMBAEVA, et al.
Published: (2022-06-01)

Effects of Age Group, Gender, and Consumption Frequency on Texture Perception and Liking of Cooked Rice or Bread
by: Won-Seok Choi, et al.
Published: (2023-04-01)

Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples
by: Abboud Al-Saleh, et al.
Published: (2012-11-01)

Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?
by: Sara Grafenauer, et al.
Published: (2020-01-01)

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties
by: Romana Šebestíková, et al.
Published: (2023-04-01)

Evaluation of the Effect of Sodium Stearoyl-2-lactylate Emulsifier, Xylanase Enzyme, and Alcoholic Sugar Sorbitol on the Quality of Wheat Bran Bread
by: Parisa Parsa, et al.
Published: (2023-09-01)

CORRELATION AND PATH COEFFICIENT ANALYSIS IN BREAD WHEAT
by: Safwan Alnajjar, et al.
Published: (2020-03-01)