Effect of pentosanase on dough and bread properties produced by different types of flours

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dc.contributor.authorKoyuncu, Oezkan
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorElgun, Adem
dc.contributor.authorKara, Meryem
dc.date.accessioned2020-03-26T17:26:42Z
dc.date.available2020-03-26T17:26:42Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder-blend (65%) and higher-extraction-rate (85%) flours from the same cultivars did not.en_US
dc.identifier.doi10.1111/j.1745-4557.2008.00195.xen_US
dc.identifier.endpage172en_US
dc.identifier.issn0146-9428en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage156en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4557.2008.00195.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22342
dc.identifier.volume31en_US
dc.identifier.wosWOS:000254500800003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBLACKWELL PUBLISHINGen_US
dc.relation.ispartofJOURNAL OF FOOD QUALITYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect of pentosanase on dough and bread properties produced by different types of floursen_US
dc.typeArticleen_US

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