Artículo

Rosell, C.M.; Haros, M.; Escrivá, C.; Benedito de Barber, C. "Experimental approach to optimize the use of α-amylases in breadmaking" (2001) Journal of Agricultural and Food Chemistry. 49(6):2973-2977
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Abstract:

α-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively to improve breadmaking. However, the enzyme activities, in addition to the differences associated with their origins, are strongly affected by the process conditions and the presence of other compounds in the medium. The activity of different α-amylases was tested under different conditions (pH and temperature), and in the presence of some bread ingredients (salt and sugar), some breadmaking additives (ascorbic acid and sodium propionate), and some metabolites (organic acids and saccharides) generated during the fermentation step, to envisage the behavior of these α-amylases during the breadmaking process. The α-amylase activities were affected to a different extent by the addition of these compounds depending on the enzyme origin. In general, the α-amylases from cereals (wheat and malted barley) were less sensitive to the presence of some ingredients, additives, and metabolites. These results show the great variation of the α-amylase activity with the process conditions and the importance of its knowledge in the selection of the appropriate α-amylase for a specific breadmaking process.

Registro:

Documento: Artículo
Título:Experimental approach to optimize the use of α-amylases in breadmaking
Autor:Rosell, C.M.; Haros, M.; Escrivá, C.; Benedito de Barber, C.
Filiación:Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Cientificas, P.O. Box 73, 46100-Burjassot, Valencia, Spain
Departamento de Industrias y Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428-Buenos Aires, Argentina
Palabras clave:Activity; Additives; Breadmaking; Process conditions; Stability; α-Amylases; amylase; ascorbic acid; propionic acid derivative; sodium chloride; sugar; article; barley; bread; enzyme activity; fermentation; metabolite; pH; temperature; wheat
Año:2001
Volumen:49
Número:6
Página de inicio:2973
Página de fin:2977
DOI: http://dx.doi.org/10.1021/jf010012j
Título revista:Journal of Agricultural and Food Chemistry
Título revista abreviado:J. Agric. Food Chem.
ISSN:00218561
CODEN:JAFCA
CAS:amylase, 9000-90-2, 9000-92-4, 9001-19-8; ascorbic acid, 134-03-2, 15421-15-5, 50-81-7; sodium chloride, 7647-14-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00218561_v49_n6_p2973_Rosell

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Citas:

---------- APA ----------
Rosell, C.M., Haros, M., Escrivá, C. & Benedito de Barber, C. (2001) . Experimental approach to optimize the use of α-amylases in breadmaking. Journal of Agricultural and Food Chemistry, 49(6), 2973-2977.
http://dx.doi.org/10.1021/jf010012j
---------- CHICAGO ----------
Rosell, C.M., Haros, M., Escrivá, C., Benedito de Barber, C. "Experimental approach to optimize the use of α-amylases in breadmaking" . Journal of Agricultural and Food Chemistry 49, no. 6 (2001) : 2973-2977.
http://dx.doi.org/10.1021/jf010012j
---------- MLA ----------
Rosell, C.M., Haros, M., Escrivá, C., Benedito de Barber, C. "Experimental approach to optimize the use of α-amylases in breadmaking" . Journal of Agricultural and Food Chemistry, vol. 49, no. 6, 2001, pp. 2973-2977.
http://dx.doi.org/10.1021/jf010012j
---------- VANCOUVER ----------
Rosell, C.M., Haros, M., Escrivá, C., Benedito de Barber, C. Experimental approach to optimize the use of α-amylases in breadmaking. J. Agric. Food Chem. 2001;49(6):2973-2977.
http://dx.doi.org/10.1021/jf010012j