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Document IIF

Effet de la ylanase B thermostable provenant de Thermotoga maritima sur la qualité de pain partiellement congelé.

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

Auteurs : JIANG Z. Q., LE BAIL A., WU A.

Résumé

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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Format PDF

Pages : ICR07-C2-845

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    20 €

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Détails

  • Titre original : Effect of the thermostable xylanase B from Thermotoga maritima on the quality of frozen partially baked bread.
  • Identifiant de la fiche : 2008-0753
  • Langues : Anglais
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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