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Food Science and Technology International
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Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas

M.A. Martínez-Anaya

Instituto de Agroquimica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

A. Devesa

Instituto de Agroquimica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

The effect of the joint use of sourdough and enzymes in breadmaking on total, soluble and insoluble pentosans, and composition of water extractable pentosans was studied. Two wheat flours of differ ent baking quality, two commercial starters (a pure strain of Lactobacillus sanfranciscensis and the multiform starter Böcker) and two commercial enzymes (pentosanase/amylase, lipase, and their com bination) were included in the study. The presence of sourdough starters modified the amount of water extractable pentosans, promoting a solubilization at the dough stage and insolublization dur ing baking, as well as a greater degree of arabinose substitution. Flour and enzymes interacted along the different stages of the process. The pentosanase/amylase increased extractability of pentosans depending on the endogenous pentosan structure of either flour. Both flours showed different degrees of arabinose substitution, which was modified by enyzme treatment, mainly during baking.

Key Words: starters • enzymes • pentosans • sourdough • breadmaking

Food Science and Technology International, Vol. 6, No. 2, 109-116 (2000)
DOI: 10.1177/108201320000600204
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T. Jimenez and M.A. Martinez-Anaya*
Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality
Food Science and Technology International, February 1, 2001; 7(1): 5 - 14.
[Abstract] [PDF]

Home page
 Food Science and Technology InternationalHome page
T. Jimenez and M.A. Martinez-Anaya
Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterizacion de las pentosanas solubles en agua extraidas de masa y pan conteniendo enzimas comerciales
Food Science and Technology International, January 1, 2000; 6(3): 197 - 205.
[Abstract] [PDF]