Effect of Xylanase on Rheological and Thermal Properties of Dough

doi:10.7506/spkx1002-6630-201507005

Abstract

Abstract:

Effect of xylanase on farinograph and tensile properties of flour, and rheological properties and thermal
mechanical properties of dough was studied. The results showed that flour water absorption rate, and dough development
time and stability time were reduced with increasing content of xylanase. Addition of xylanase significantly improved dough
extensibility, but significantly decreased tensile resistance. Under varying frequency conditions, xylanase decreased elastic
modulus of dough, and increased loss tangent tanδ. As temperature increased, the elastic modulus of dough decreased firstly
and then significantly increased, while tanδ decreased. The thermomechanical analysis showed that xylanase could decrease
the strength and resistance of gluten.

Key words: xylanase, dough, rheological properties, thermal properties

CLC Number:

TS213.2

WANG Xianlun1,2, REN Shuncheng2, PAN Siyi1,*, CAO Liping3. Effect of Xylanase on Rheological and Thermal Properties of Dough[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507005.

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Effect of Xylanase on Rheological and Thermal Properties of Dough

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