Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Wheat flour is obtained by the milling process, which includes several steps such as cleaning, tempering, and milling. In the tempering the moisture content of wheat grains is increased to 15.5% by adding an adequate amount of water. The addition of different enzymes (cellulase, xylanase, and β-glucanase) to the tempering solution has been tested in order to modify the quality of the resulting flour. Rheological and fermentative properties were measured by the farinograph, amylograph, and rheofermentometer. The data show that the technological parameters of the resulting flours were greatly modified by the addition of enzymes to the tempering solution. The quality of the fresh bread obtained from the carbohydrase-treated wheat was improved with regard to specific bread volume, bread shape, and crumb firmness. This method is revealed as an excellent tool to ensure a good distribution of the enzymes in the resulting flour, to control dosage during milling, and to obtain flour of specific characteristics according to their final use.

Registro:

Documento: Artículo
Título:Improvement of flour quality through carbohydrases treatment during wheat tempering
Autor:Haros, M.; Rosell, C.M.; Benedito, C.
Filiación:Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain
Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Capital Federal, Argentina
Palabras clave:Bread-making; Carbohydrases; Dough; Enzymes; Fresh bread; Quality; Tempering; Wheat; beta glucan hydrolase; carbohydrase; carbohydrate; cellulase; enzyme; glycosidase; unclassified drug; xylan endo 1,3 beta xylosidase; carbohydrase; article; bread; dough; fermentation; flour; flow kinetics; food handling; food processing; food quality; moisture; pH; quality control; wheat; Triticum aestivum; Bread; Flour; Food Handling; Glycoside Hydrolases; Hydrogen-Ion Concentration; Quality Control; Rheology; Triticum
Año:2002
Volumen:50
Número:14
Página de inicio:4126
Página de fin:4130
DOI: http://dx.doi.org/10.1021/jf020059k
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
CODEN:JAFCA
CAS:carbohydrase, 9001-02-9; cellulase, 9012-54-8; glycosidase, 9032-92-2; xylan endo 1,3 beta xylosidase, 37278-89-0, 9025-55-2; carbohydrase, EC 3.2.1.-; Glycoside Hydrolases, EC 3.2.1.-
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v50_n14_p4126_Haros

Referencias:

  • Drews, E., The effect of substances with high hydratation capacity on the processing properties of bread grain and utilization of cereal products. II. Rye (1979) Muehle-Mischfuttertechnik, 116 (40), pp. 544-549
  • Uhlig, H., Sproessler, B., The natural enzymes of cereals and their supplementation with microbiological preparations (1972) Muehle- Mischfuttertechnik, 109 (15), pp. 221-223
  • Martinez-Anaya, M.A., Devesa, A., Andreu, P., Escriva, C., Collar, C., Effects of the combination of starters and enzymes in regulating bread quality and shelf life (1999) Food Sci. Technol. Int., 5 (3), pp. 263-273
  • Gil, M.J., Callejo, M.J., Rodriguez, G., Ruiz, M.V., Keeping qualities of white pan bread upon storage: Effect of selected enzymes on bread firmness and elasticity (1999) Eur. Food Res. Technol., 208 (5-6), pp. 394-399
  • Rosell, C.M., Rojas, J.A., Benedito de Barber, C., Combined effect of different antistaling agents on the pasting properties of wheat flour (2001) Eur. Food Res. Technol., 212 (4), pp. 473-476
  • Weipert, D., Rheology of rye dough. II. Effect of enzymes of different specificity on the rheological behaviour of dough (1972) Bericht-ueber die Getreidechemiker Tagung, 7 (146), pp. 189-202
  • Rodionova, N.A., Kilimnik, A.Y., Kaprel'yants, L.V., Serednitskii, P.V., Martinovich, L.I., Zagustina, N.A., Bezborodov, A.M., Enzyme preparations from mycelial fungi that cleave cereal grain polymers (1995) Appl. Biochem. Microbiol., 31 (4), pp. 370-376
  • Autio, K., Härkönen, H., Parkkonen, T., Frigard, T., Poutanen, K., Siika-Aho, M., Aman, P., Effects of purified endo-β-xylanase and endo-β-glucanase on the structural and baking characteristics of rye doughs (1996) Lebensm.-Wiss. -Technol., 29 (1-2), pp. 18-27
  • Weegels, P.L., Hamer, R.J., Improving the bread-making quality of gluten (1992) Cereal Foods World, 37 (5), pp. 379-385
  • Jimenez, T., Martinez-Anaya, M.A., Amylases and hemicellulases in breadmaking. Degradation by-products and potential relationship with functionality (2001) Food Sci. Technol. Int., 7 (1), pp. 5-14
  • Girhammar, U., Water soluble non-starch polysaccharides from cereals: Their properties in solution, dough and bread (1993) Diss. Abstr. Int., 54 (2), p. 452
  • Krishnarau, L., Hoseney, R.C., Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosans (1994) J. Food Sci., 59 (6), pp. 1251-1254
  • Martinez-Anaya, M.A., Jimenez, T., Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in bread-making (1997) Eur. Food Res. Technol., 205 (3), pp. 209-214
  • Nakai, K., Takami, K., Tanaka, N., Takasaki, Y., Eur. Patent Appl. 0,686,348 A1,1995; Rosell, C.M., Wang, J., Bean, S., Lookhart, G., (2002) Effects of enzyme treatments during tempering of wheat on flour protein distribution and bread baking quality, , submitted for publication
  • (1995) Approved Methods of AACC, 9th ed., pp. 54-21. , American Association of Cereal Chemists: St Paul, MN, Method
  • (1995) ICC Standard 126/1: Method for using the Brabender Amylograph, , International Association for Cereal Science and Technology: Vienna, Austria
  • Rojas, J.A., Rosell, C.M., Benedito de Barber, C., Pasting properties of different wheat flour-hydrocolloid systems (1999) Food Hydrocolloids, 13, pp. 27-33
  • Xu, A., Chung, O.K., Ponte, J.G., Bread crumb amylograph studies. I. Effects of storage time, shortening flour, and surfactants (1992) Cereal Chem., 69 (5), pp. 495-501
  • Olkku, J., Rha, C.H., Gelatinisation of starch and wheat flour starch-a review (1978) Food Chem., 3 (4), pp. 293-317
  • Haros, M., Rosell, C.M., Benedito, C., Use of fungal phytase to improve breadmaking performance of whole wheat bread (2001) J. Agric. Food Chem., 40 (11), pp. 5450-5454
  • Armero, E., Collar, C., Texture properties of formulated wheat doughs. Relationship with dough and bread technological quality (1997) Eur. Food Res. Technol., 204, pp. 136-145
  • Laurikainen, T., Härkönen, H., Autio, K., Poutanen, K., Effects of enzymes in fibre-enriched baking (1998) J. Sci. Food Agric., 76, pp. 239-249
  • McCleary, B.V., Gibson, T.S., Allen, H., Gams, T.C., Enzymatic hydrolysis and industrial importance of barley β-glucans and wheat flour pentosans (1986) Starch/Staerke, 38 (12), pp. 433-437
  • Al-Suaidy, M.A., Johnson, J.A., Ward, A.B., Effects of certain biochemical treatments on milling and baking properties of hard red winter wheat (1973) Cereal Sci. Today, 18 (6), pp. 174-179
  • Bean, M.L., Osman, E.M., Behavoir of starch during food preparation. II. Effects of different sugars on the viscosity and gel strength of starch pastes (1959) Food Res., 24, pp. 665-671
  • Savage, H.L., Osman, E.M., Effects of certain sugars and sugar alcohols on the swelling of cornstarch granules (1978) Cereal Chem., 55 (4), pp. 447-454
  • Hester, E.E., Briant, A.M., Personius, C.J., The effects of sucrose on the properties of some starches and flours (1956) Cereal Chem., 33, pp. 91-101
  • Delcour, J.A., Vanhamel, S., Hoseney, R.C., Physicochemical and functional properties of rye nonstarch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and proteins on gluten-starch loaf volumes (1991) Cereal Chem, 68 (1), pp. 72-76
  • Izydorczyk, M.S., Storsley, J., Labossiere, D., MacGregor, A.W., Rossnagel, B.G., Variation in total and soluble β-glucan content in hulless barley: Effects of thermal, physical, and enzymic treatments (2000) J. Agric. Food Chem., 48 (4), pp. 982-989
  • Wood, P.J., Siddiqui, I.R., Paton, D., Extraction of high-viscosity gums from oats (1978) Cereal Chem., 55 (6), pp. 1038-1049
  • Redgwell, R.J., De Michieli, J.H., Fischer, M., Reymond, S., Nicolas, P., Sievert, D., Xylanase induced changes to water- and alkali-extractable arabinoxylans in wheat flour: Their role in lowering batter viscosity (2001) J. Cereal Sci., 33 (1), pp. 83-96
  • Christophersen, C., Andersen, E., Jakobsen, T.S., Wagner, P., Xylanases in wheat separation (1997) Starch/Staerke, 49 (1), pp. 5-12
  • Xu, A., Ponte, J.G., Chung, O.K., Bread crumb amylograph studies. II. Cause of unique properties (1992) Cereal Chem., 69 (5), pp. 502-507
  • Matt, J., Verbakel, J., Stam, H., Santos de Silva, M.J., Bosse, M., Egnod, M.R., Hagemans, M.J.D., Rotterdam, C.V., Xylanases and their application in bakery (1992) Xylans and Xylanases, pp. 349-360. , Visser, J., Belman, G., Kusters-van Someren, M. A., Vorangen, A. G. J., Eds.; Elsevier Science: Amsterdam, The Netherlands
  • Kulp, K., Enzymolysis of pentosans of wheat flour (1968) Cereal Chem., 45, pp. 339-350
  • Rouau, X., El-Hayek, M.-L., Moreau, D., Effect of an enzyme preparation containing pentosanases on the bread-making quality of flour in relation to changes in pentosan properties (1994) J. Cereal Sci., 19, pp. 259-272

Citas:

---------- APA ----------
Haros, M., Rosell, C.M. & Benedito, C. (2002) . Improvement of flour quality through carbohydrases treatment during wheat tempering. Journal of Agricultural and Food Chemistry, 50(14), 4126-4130.
http://dx.doi.org/10.1021/jf020059k
---------- CHICAGO ----------
Haros, M., Rosell, C.M., Benedito, C. "Improvement of flour quality through carbohydrases treatment during wheat tempering" . Journal of Agricultural and Food Chemistry 50, no. 14 (2002) : 4126-4130.
http://dx.doi.org/10.1021/jf020059k
---------- MLA ----------
Haros, M., Rosell, C.M., Benedito, C. "Improvement of flour quality through carbohydrases treatment during wheat tempering" . Journal of Agricultural and Food Chemistry, vol. 50, no. 14, 2002, pp. 4126-4130.
http://dx.doi.org/10.1021/jf020059k
---------- VANCOUVER ----------
Haros, M., Rosell, C.M., Benedito, C. Improvement of flour quality through carbohydrases treatment during wheat tempering. J. Agric. Food Chem. 2002;50(14):4126-4130.
http://dx.doi.org/10.1021/jf020059k