Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread
The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slice...
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| Vydané v: | Agronomía colombiana Ročník 42; číslo 3; s. e113814 |
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| Hlavní autori: | , , , |
| Médium: | Journal Article |
| Jazyk: | English |
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31.12.2024
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| ISSN: | 0120-9965, 2357-3732 |
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| Abstract | The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality.
El objetivo del presente estudio fue determinar el efecto de la xilanasa bacteriana en el horneado automatizado de pan tipo molde enriquecido con harina de cebada. Para tal efecto se realizaron adiciones de xilanasa (0,02 al 0,04%) a la formulación básica de un pan de molde enriquecida con 10% de harina de cebada integral. A los panes obtenidos se les realizaron análisis de imágenes para determinar las propiedades cromáticas y el número de células, y se evaluó sensorialmente cada muestra en una escala hedónica de 9 puntos. El 0,03% de adición de xilanasa presentó mayor número de células en contraste con los demás tratamientos; respecto a las propiedades cromáticas, no hubo diferencias significativas y finalmente el pan con adición de 0,03% de xilanasa presentó la mayor preferencia en la evaluación sensorial. En conclusión, la xilanasa bacteriana genera efectos positivos en el pan, mejorando su calidad. |
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| AbstractList | The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality.
El objetivo del presente estudio fue determinar el efecto de la xilanasa bacteriana en el horneado automatizado de pan tipo molde enriquecido con harina de cebada. Para tal efecto se realizaron adiciones de xilanasa (0,02 al 0,04%) a la formulación básica de un pan de molde enriquecida con 10% de harina de cebada integral. A los panes obtenidos se les realizaron análisis de imágenes para determinar las propiedades cromáticas y el número de células, y se evaluó sensorialmente cada muestra en una escala hedónica de 9 puntos. El 0,03% de adición de xilanasa presentó mayor número de células en contraste con los demás tratamientos; respecto a las propiedades cromáticas, no hubo diferencias significativas y finalmente el pan con adición de 0,03% de xilanasa presentó la mayor preferencia en la evaluación sensorial. En conclusión, la xilanasa bacteriana genera efectos positivos en el pan, mejorando su calidad. |
| Author | Coila-Tiña, Lizeth Vanessa Chambi-Rodriguez, Alex Danny Torres-Jiménez, Ana Mónica Sandoval-Sandoval, Palmira |
| Author_xml | – sequence: 1 givenname: Alex Danny orcidid: 0000-0002-0858-0332 surname: Chambi-Rodriguez fullname: Chambi-Rodriguez, Alex Danny – sequence: 2 givenname: Lizeth Vanessa orcidid: 0009-0005-3284-0631 surname: Coila-Tiña fullname: Coila-Tiña, Lizeth Vanessa – sequence: 3 givenname: Palmira orcidid: 0009-0003-6647-1796 surname: Sandoval-Sandoval fullname: Sandoval-Sandoval, Palmira – sequence: 4 givenname: Ana Mónica orcidid: 0000-0002-3373-2799 surname: Torres-Jiménez fullname: Torres-Jiménez, Ana Mónica |
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| Cites_doi | 10.1016/j.jfoodeng.2006.10.007 10.1016/j.foodcont.2021.108765 10.1016/j.ijfoodmicro.2019.108384 10.1016/j.procbio.2022.03.017 10.1016/j.foodchem.2021.130686 10.1016/j.ijbiomac.2023.128471 10.1063/5.0099679 10.1016/j.carbpol.2022.120124 10.1016/j.jcs.2017.02.002 10.1111/j.1541-4337.2010.00112.x 10.1016/j.ijbiomac.2024.134391 10.15446/agron.colomb.v41n1.106564 10.21071/meridies.vi14.15085 10.1016/j.foodchem.2022.134523 10.1016/j.lwt.2015.06.024 10.29057/icea.v11i21.9683 10.3390/polym12061349 10.1016/j.lwt.2020.110794 10.18633/biotecnia.v20i3.718 10.24050/reia.v12i24.876 |
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