The application of fungal endoxylanase in bread-making

The endoxylanase from Aspergillus niger IBT-90 with the specific activity of 21.3 U/mg protein was used for improvement of wheat-rye and whole-meal bread. The addition of this xylanase in the range 500-1000 U/kg flour resulted in improvement of kneading and increase of loaf volume in the case of kin...

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Bibliographic Details
Published in:	Communications in agricultural and applied biological sciences Vol. 68; no. 2 Pt A; p. 317
Main Authors:	Romanowska, I, Polak, J, Janowska, K, Bielecki, S
Format:	Journal Article
Language:	English
Published:	Belgium 2003
Subjects:	Aspergillus niger - enzymology Aspergillus niger - growth & development Bread Endo-1,4-beta Xylanases - metabolism Fermentation Food Technology - methods
Online Access:	Get more information
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Summary:	The endoxylanase from Aspergillus niger IBT-90 with the specific activity of 21.3 U/mg protein was used for improvement of wheat-rye and whole-meal bread. The addition of this xylanase in the range 500-1000 U/kg flour resulted in improvement of kneading and increase of loaf volume in the case of kinds of bread. This dough supplementation caused better crumb porosity and higher moisture in bread and finally the shelf life is extended. No increase of total acidity was resulted from the enzyme addition. The experimental results have confirmed the applicability of this xylanase in bakery.
ISSN:	1379-1176