Effects of Exogenous Pentosanase on Domestic Wheat Bread Flour

Abstract

Abstract: Effects of exogenous pentosanase on domestic wheat bread flour was studied by rheological test, bread-makingexperiments and texture analysis. The results indicated that compared with the control sample, the rheological properties ofdough and bread quality were improved remarkably when proper dose of exogenous pentosanase was added. The textureanalysis showed that exogenous pentosanase could also prevent the bread from retrogradation. The optimal dose of exogenouspentosanase was 60μg/g (enzyme/wheat flour) in this experiment.

Key words: exogenous pentosanase, domestic bread flour, quality improving, rheological properties, bread quality, texture analysis

WANG Xue-Dong, LI Qing-Long, ZHANG Sheng-Hua. Effects of Exogenous Pentosanase on Domestic Wheat Bread Flour[J]. FOOD SCIENCE, 2004, 25(11): 41-44.

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Effects of Exogenous Pentosanase on Domestic Wheat Bread Flour

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