(2010) Bread improvers: Comparison of a range of lipases with a traditional emulsifier. Food Chemistry. pp. 495-499. ISSN 03088146 (ISSN)
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Abstract
This study compares three generations of lipase enzymes with the emulsifier, diacetyl tartaric esters of mono-glycerides (DATEM), on white wheat flour bread. Baking recipes with addition of DATEM (4500 ppm), Lipopan F-BG (15 ppm), Gryndamyl Exel-16 (115 ppm), Lipopan Xtra-BG (25 ppm) and Lipopan 50-BG (27.5 ppm) were test-baked after 60 and 150 min fermentations, to study their effects on the baking characteristics of volume, oven rise, crust colour, crumb texture and colour, shelf-life, flavour and aroma. The enzymes and emulsifier preparation caused significant increase in bread oven rise and specific volume with the exception of Lipopan 50-BG, which failed to improve loaf volume in the short fermentation method. There was no significant difference between other lipase enzymes and DATEM as a bread volume improver. Increase in fermentation time resulted in increase in volume in all samples, except for Lipopan-Xtra. © 2009 Elsevier Ltd. All rights reserved.
| Item Type: | Article |
|---|---|
| Keywords: | Aroma Bread DATEM Emulsifier Enzyme Flavour Lipase Shelf-life Texture Volume Triticum aestivum emulsifying agent gryndamyl exel 16 lipopan 50 bg lipopan f bg lipopan xtra bg monoglyceride diacetyltartaric ester triacylglycerol lipase unclassified drug article controlled study cooking fermentation flavor fluor food analysis intermethod comparison shelf life |
| Page Range: | pp. 495-499 |
| Journal or Publication Title: | Food Chemistry |
| Volume: | 122 |
| Number: | 3 |
| Identification Number: | https://doi.org/10.1016/j.foodchem.2009.10.033 |
| ISSN: | 03088146 (ISSN) |
| Depositing User: | Mr mahdi sharifi |
| URI: | http://eprints.ssu.ac.ir/id/eprint/32711 |
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