Enzyme effects on bread quality and microstructure in high-fibre baking

Marjatta Salmenkallio-Marttila, Kati Katina, Karin Autio

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

1 Citation (Scopus)

Abstract

We compared the effects of a fungal a-amylase and the combination of a-amylase, lipase and xylanase on high-fibre bread quality and microstructure. The addition of enzymes had a positive effect on the volume, crumb structure and keeping quality of breads supplemented with wheat bran. Microstructural characteristics of the wheat breads were examined by bright field and epifluorescence microscopy. There were notable differences between the samples in the formation of gluten-starch matrix. The observed differences in the swelling of starch during the staling of white wheat bread and the high-fibre breads were consistent with the slower staling rate of the high-fibre breads.
Original languageEnglish
Title of host publication2nd European Symposium on Enzymes in Grain Processing, ESEPG-2
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages201-205
ISBN (Electronic)951-38-5707-7
ISBN (Print)951-38-5706-9
Publication statusPublished - 2000
MoE publication typeA4 Article in a conference publication
EventEuropean Symposium on Enzymes in Grain Processing, ESEGP-2 - Helsinki, Finland
Duration: 8 Dec 199910 Dec 1999

Publication series

NameVTT Symposium
PublisherVTT
Number207
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Conference

ConferenceEuropean Symposium on Enzymes in Grain Processing, ESEGP-2
Abbreviated titleESEGP-2
CountryFinland
CityHelsinki
Period8/12/9910/12/99

Fingerprint

baking
breads
microstructure
dietary fiber
enzymes
amylases
starch
wheat
xylanases
wheat bran
storage quality
gluten
microscopy
texture
sampling

Cite this

Salmenkallio-Marttila, M., Katina, K., & Autio, K. (2000). Enzyme effects on bread quality and microstructure in high-fibre baking. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2 (pp. 201-205). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 207
Salmenkallio-Marttila, Marjatta ; Katina, Kati ; Autio, Karin. / Enzyme effects on bread quality and microstructure in high-fibre baking. 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. pp. 201-205 (VTT Symposium; No. 207).
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Salmenkallio-Marttila, M, Katina, K & Autio, K 2000, Enzyme effects on bread quality and microstructure in high-fibre baking. in 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 207, pp. 201-205, European Symposium on Enzymes in Grain Processing, ESEGP-2, Helsinki, Finland, 8/12/99.

Enzyme effects on bread quality and microstructure in high-fibre baking. / Salmenkallio-Marttila, Marjatta; Katina, Kati; Autio, Karin.

2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. p. 201-205 (VTT Symposium; No. 207).

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

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N2 - We compared the effects of a fungal a-amylase and the combination of a-amylase, lipase and xylanase on high-fibre bread quality and microstructure. The addition of enzymes had a positive effect on the volume, crumb structure and keeping quality of breads supplemented with wheat bran. Microstructural characteristics of the wheat breads were examined by bright field and epifluorescence microscopy. There were notable differences between the samples in the formation of gluten-starch matrix. The observed differences in the swelling of starch during the staling of white wheat bread and the high-fibre breads were consistent with the slower staling rate of the high-fibre breads.

AB - We compared the effects of a fungal a-amylase and the combination of a-amylase, lipase and xylanase on high-fibre bread quality and microstructure. The addition of enzymes had a positive effect on the volume, crumb structure and keeping quality of breads supplemented with wheat bran. Microstructural characteristics of the wheat breads were examined by bright field and epifluorescence microscopy. There were notable differences between the samples in the formation of gluten-starch matrix. The observed differences in the swelling of starch during the staling of white wheat bread and the high-fibre breads were consistent with the slower staling rate of the high-fibre breads.

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Salmenkallio-Marttila M, Katina K, Autio K. Enzyme effects on bread quality and microstructure in high-fibre baking. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo: VTT Technical Research Centre of Finland. 2000. p. 201-205. (VTT Symposium; No. 207).