Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread. / Serventi, Luca; Skibsted, Leif Horsfelt; Kidmose, Ulla.

In: European Food Research and Technology, Vol. 242, No. 10, 2016, p. 1663-1672.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Serventi, L, Skibsted, LH & Kidmose, U 2016, 'Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread', European Food Research and Technology, vol. 242, no. 10, pp. 1663-1672. https://doi.org/10.1007/s00217-016-2666-4

APA

Serventi, L., Skibsted, L. H., & Kidmose, U. (2016). Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread. European Food Research and Technology, 242(10), 1663-1672. https://doi.org/10.1007/s00217-016-2666-4

Vancouver

Serventi L, Skibsted LH, Kidmose U. Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread. European Food Research and Technology. 2016;242(10):1663-1672. https://doi.org/10.1007/s00217-016-2666-4

Author

Serventi, Luca ; Skibsted, Leif Horsfelt ; Kidmose, Ulla. / Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread. In: European Food Research and Technology. 2016 ; Vol. 242, No. 10. pp. 1663-1672.

Bibtex

@article{ff77daec3e2c4d8c967d171797d9e450,
title = "Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread",
abstract = "The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat–cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten–starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea{\textregistered} BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym{\textregistered} 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan{\textregistered} Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread.",
keywords = "Cassava, Laccase, Sensory quality, Water addition, Xylanases",
author = "Luca Serventi and Skibsted, {Leif Horsfelt} and Ulla Kidmose",
year = "2016",
doi = "10.1007/s00217-016-2666-4",
language = "English",
volume = "242",
pages = "1663--1672",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "10",

}

RIS

TY - JOUR

T1 - Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread

AU - Serventi, Luca

AU - Skibsted, Leif Horsfelt

AU - Kidmose, Ulla

PY - 2016

Y1 - 2016

N2 - The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat–cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten–starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea® BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym® 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan® Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread.

AB - The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat–cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten–starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea® BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym® 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan® Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread.

KW - Cassava

KW - Laccase

KW - Sensory quality

KW - Water addition

KW - Xylanases

U2 - 10.1007/s00217-016-2666-4

DO - 10.1007/s00217-016-2666-4

M3 - Journal article

AN - SCOPUS:84960442702

VL - 242

SP - 1663

EP - 1672

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 10

ER -

ID: 166017430