Texture of Wheat Bread Improved by α-Amylase and Glucose Oxidase

Abstract:

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The effects of α-amylase and glucose oxidase as bread improvers on the textural properties of bread were evaluated by texture profile analysis and Scanning electron micrograph. It was found that α-amylase and glucose oxidase could retard the bread aging. And Scanning electron microscopy showed that wheat bread with the addition of the enzymes exhibited the microstructures with the smoother surfaces. Therefore, α-amylase and glucose oxidase could be considered as the potential texture modifier for baked food.

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Edited by:

Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao

Pages:

35-38

DOI:

10.4028/www.scientific.net/AMR.236-238.35

Citation:

J. Zeng et al., "Texture of Wheat Bread Improved by α-Amylase and Glucose Oxidase", Advanced Materials Research, Vols. 236-238, pp. 35-38, 2011

Online since:

May 2011

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Price:

$35.00

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