Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase
AbstractIn this study, purified thermo- and acid-stable cellulase from the Bacillus licheniformis was used for improving physical and sensory properties of wheat bread. The thermostable cellulase was harvested, purified and characterized from isolated B. licheniformis species. The impact of paramete...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2023.2261839 |
| _version_ | 1797435613610246144 |
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| author | Jasmita Chauhan Rushit Shukla Ashok Kumar Bishoyi Subhanshu Goyal Gaurav Sanghvi |
| author_facet | Jasmita Chauhan Rushit Shukla Ashok Kumar Bishoyi Subhanshu Goyal Gaurav Sanghvi |
| author_sort | Jasmita Chauhan |
| collection | DOAJ |
| description | AbstractIn this study, purified thermo- and acid-stable cellulase from the Bacillus licheniformis was used for improving physical and sensory properties of wheat bread. The thermostable cellulase was harvested, purified and characterized from isolated B. licheniformis species. The impact of parameters such as temperature, pH, and metal ions was tested on the purified cellulase enzyme. The purified enzyme was found to be stable at pH 4.0 and also thermally stable for 6 hat 45°C. Purified cellulase was used in preparation of wheat dough followed by the preparation of baked final product wheat bread. The final baked product showed a significant decrease in hardness, adhesiveness and also chewiness. The moisture-holding capacity was significantly increased compared to control. Furthermore, the effect of cellulase in combination with amylase was also studied in preparation of bread. The improvement in sensory parameters such as volume, color, texture, aroma and taste was observed on treating the dough with a combination of cellulase and amylase. |
| first_indexed | 2024-03-09T10:49:50Z |
| format | Article |
| id | doaj.art-ad17b17a8978461d8fd6f0739ddd34b1 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-03-09T10:49:50Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-ad17b17a8978461d8fd6f0739ddd34b12023-12-01T08:31:55ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322023-12-019110.1080/23311932.2023.2261839Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylaseJasmita Chauhan0Rushit Shukla1Ashok Kumar Bishoyi2Subhanshu Goyal3Gaurav Sanghvi4Department of Microbiology, Marwadi University, Rajkot, Gujarat, IndiaDepartment of Microbiology, Christ college, Rajkot, Gujarat, IndiaDepartment of Microbiology, Marwadi University, Rajkot, Gujarat, IndiaDepartment of Mathematics, Marwadi University, Rajkot, Gujarat, IndiaDepartment of Microbiology, Marwadi University, Rajkot, Gujarat, IndiaAbstractIn this study, purified thermo- and acid-stable cellulase from the Bacillus licheniformis was used for improving physical and sensory properties of wheat bread. The thermostable cellulase was harvested, purified and characterized from isolated B. licheniformis species. The impact of parameters such as temperature, pH, and metal ions was tested on the purified cellulase enzyme. The purified enzyme was found to be stable at pH 4.0 and also thermally stable for 6 hat 45°C. Purified cellulase was used in preparation of wheat dough followed by the preparation of baked final product wheat bread. The final baked product showed a significant decrease in hardness, adhesiveness and also chewiness. The moisture-holding capacity was significantly increased compared to control. Furthermore, the effect of cellulase in combination with amylase was also studied in preparation of bread. The improvement in sensory parameters such as volume, color, texture, aroma and taste was observed on treating the dough with a combination of cellulase and amylase.https://www.tandfonline.com/doi/10.1080/23311932.2023.2261839cellulasethermostableamylasebread attributestexture analysisnutritional values |
| spellingShingle | Jasmita Chauhan Rushit Shukla Ashok Kumar Bishoyi Subhanshu Goyal Gaurav Sanghvi Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase Cogent Food & Agriculture cellulase thermostable amylase bread attributes texture analysis nutritional values |
| title | Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase |
| title_full | Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase |
| title_fullStr | Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase |
| title_full_unstemmed | Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase |
| title_short | Investigation of physical, nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase |
| title_sort | investigation of physical nutritional and sensory properties of wheat bread treated with purified thermostable cellulase and alpha amylase |
| topic | cellulase thermostable amylase bread attributes texture analysis nutritional values |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2023.2261839 |
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