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Effect of the thermostable xylanase B from Thermotoga maritima on the quality of frozen partially baked bread.

Author(s) : JIANG Z. Q., LE BAIL A., WU A.

Summary

The effect of the recombinantly produced xylanase B (XynB) from Thermotoga maritima MSB8 on the quality of frozen partially baked bread (FPBB) was investigated. Addition of XynB to wheat flour dough resulted in a significant increase in dough extensibility, swelling, and a decrease in dough resistance to deformation, configuration. Bread crumb characteristics were studied by DSC (differential scanning calorimeter) and DMA (dynamic-mechanical analysis). Results show that addition of XynB leads to improvements in the bread quality of FPBB and retards bread staling compared to the control.

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Pages: ICR07-C2-845

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Details

  • Original title: Effect of the thermostable xylanase B from Thermotoga maritima on the quality of frozen partially baked bread.
  • Record ID : 2008-0753
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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