Technological effects of some xylanolytic preparations on black flour

Mihai Ognean, Claudia-Felicia Ognean

Volume 17, Issue 3;
Pages: 315-320;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551
Arabinoxylans (AX) represent only to 1.5 to 2.5% from wheat flour weight but they play an important role in breadmaking. The xylanases are generally used, to convert the unfavorable water unextractable arabinoxylans (WUAX) in water extractable arabinoxylans (WEAX) with positive effects on bread quality. A large number of endoxylanases which increases or decreases the viscosity of aqueous phase from dough and convert the WUAX to WEAX with different rates are available. The aim of this study is to investigate if any correlation could be established between the solubilisation of AX and viscosity changes induced by xylanases on the one hand and the changes of bread characteristics on the other hand. The changes of porosity and elasticity of bread crumb made from black flours are strongly correlated with the viscosity changes of flour extracts (R2 = 0.9967) while the specific volume of breads is well correlated with AX solubilisation (R2 = 0.6784).
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