Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality

2021 ◽  
pp. 101492
Author(s):  
Arzu Ünal ◽  
Asiye Seis Subaşı ◽  
Semra Malkoç ◽  
İjlal Ocak ◽  
S. Elif Korcan ◽  
...  
Keyword(s):  
Hot Springs ◽  
Bread Quality ◽  
Alpha Amylase ◽  
Central Anatolia ◽  
Wheat Bread

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

2017 ◽  
Vol 82 (10) ◽  
pp. 2371-2378 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Vita Krungleviciute ◽  
Iveta Pugajeva ◽  
Daiva Zadeike ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Quality ◽  
Wheat Bread ◽  
Acrylamide Formation

Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

1999 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
M.A. Martínez-Anaya ◽  
A. Devesa ◽  
P. Andreu ◽  
C. Escrivá ◽  
C. Collar
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Low Grade ◽  
High Quality ◽  
White Wheat ◽  
Beneficial Effects ◽  
Commercial Enzymes ◽  
Quality And Shelf Life

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

scholarly journals Wheat bread enriched with organic calcium salts and inulin. A bread quality study

2015 ◽  
Vol 53 (1) ◽  
pp. 491-500 ◽  
Author(s):  
María V. Salinas ◽  
Angela Zuleta ◽  
Patricia Ronayne ◽  
María C. Puppo
Keyword(s):  
Bread Quality ◽  
Wheat Bread ◽  
Calcium Salts ◽  
Quality Study

The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

2014 ◽  
Vol 49 (11) ◽  
pp. 2373-2381 ◽  
Author(s):  
Casiana Blanca Villarino ◽  
Vijay Jayasena ◽  
Ranil Coorey ◽  
Sumana Chakrabarti-Bell ◽  
Stuart Johnson
Keyword(s):  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Process Factors

scholarly journals Optimisation of amylase and xylanase addition in dependance of white flour amylase activity

2016 ◽  
Vol 70 (6) ◽  
pp. 673-683
Author(s):  
Davor Loncar ◽  
Vladimir Filipovic ◽  
Jelena Filipovic
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Grain Structure ◽  
Wheat Bread ◽  
Good Prediction ◽  
Technological Parameters ◽  
Fermentation Time ◽  
White Wheat ◽  
White Flour ◽  
Score Analysis

In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase.

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