Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/3979
Nаziv: | Optimisation of amylase and xylanase addition depending on white flour amylase activity | Аutоri: | Lončar, David Filipović, Vladimir Filipović, Jelena |
Dаtum izdаvаnjа: | 2016 | Izdаvаč: | Belgrade: Association of the Chemical Engineers of Serbia | Čаsоpis: | Hemijska Industrija | Sažetak: | © 2016 Association of Chemists and Chemical Engineers of Serbia. All rights reserved. In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and the higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase. | URI: | https://open.uns.ac.rs/handle/123456789/3979 | ISSN: | 0367598X | DOI: | 10.2298/HEMIND150814004L |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
Prеglеd/i stаnicа
18
Prоtеklа nеdеljа
1
1
Prоtеkli mеsеc
0
0
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Аlt mеtrikа
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.