EFFECT OF THE THERMOSTABLE XYLANASE B FROM THERMOTOGA MARITIMA ON THE QUALITY OF FROZEN PARTIALLY BAKED BREAD
The effect of the recombinantly produced xylanase B (XynB) from Thermotoga maritima MSB8 on the quality of frozen partially baked bread (FPBB) was investigated. Addition of XynB to wheat flour dough resulted in a significant increase in dough extensibility (L), swelling (G), and a decrease in dough resistance to deformation (P), configuration. Bread crumb characteristics were studied by DSC (differential scanning calorimeter) and DMA (dynamic-mechanical analysis). Results show that addition of XynB leads to improvements in the bread quality of FPBB and retards bread staling compared to the control. The greatest improvements were obtained in specific volume (+35.2％) and crumb firmness (-40.0％). The control FPBB was significantly firmer in texture and higher in amylopectin recrystallization than the bread with XynB. During frozen storage of FPBB with and without XynB for 8 weeks, the crumb firmness increased gradually and the specific volume slightly decreased with the frozen storage time. The ΔH values of freezable water (FW) endothermic transitions increased with frozen storage time for all samples. However, addition of XynB lowered the ΔH values indicating a decrease in FW. Therefore, XynB is useful in improving the quality of FPBB.
AX, arabinoxylan DMA, dynamic-mechanical analysis DSC, differential scanning calorimeter FPBB, frozen partially baked bread FW, freezable water in crumb ppm, mg/kg flour basis UFW, unfreezable water in crumb W, deformation energy WE-AX, water-extr
Zhengqiang JIANG Alain Le-Bail Aimin WU
Department of Biotechnology, College of Food Science and Nutritional Engineering, China Agricultural ENITIAA, UMR GEPEA (UMR CNRS 6144-SPI), Rue de la Geraudiere, BP 82225, F-44322 Nantes Cedex 3, Fran
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）