Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase
The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylan...
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| Format: | Online |
| Language: | English |
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Universidade Estadual de Campinas
2019
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| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/834 |
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| author | Pinto, Letícia Cappuccelli Steel, Caroline Joy Ganancio, José Ricardo |
| author_facet | Pinto, Letícia Cappuccelli Steel, Caroline Joy Ganancio, José Ricardo |
| author_sort | Pinto, Letícia Cappuccelli |
| collection | Portal de Eventos Científicos da UNICAMP |
| container_reference | Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp |
| description | The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylanase (XYL) and bacterial maltogenic alpha-amylase (AM) on pan bread. A 2³ Central Composite Rotatable Design was used and the bread quality parameters (dependent variables) were observed on the 1st, 5th and 9th days of shelf-life. The Response Surfaces obtained showed that, on day 1, all the enzymes affected the moisture and AM and XYL affected the water activity. On day 5 XYL affected the texture. Sensory analysis was carried out to evaluate the acceptance of the consumers. Differences between the samples were observed for "appearance", "color" and "texture" (??0,05). It is possible to conclude that enzymes can replace additives in "clean label" pan breads. |
| first_indexed | 2025-10-08T13:52:18Z |
| format | Online |
| id | ojs-article-834 |
| institution | Universidade Estadual de Campinas |
| issn | 2596-1969 |
| language | eng |
| last_indexed | 2025-10-08T13:52:18Z |
| publishDate | 2019 |
| publisher | Universidade Estadual de Campinas |
| record_format | ojs |
| spelling | ojs-article-8342025-09-26T14:32:30Z Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase Pinto, Letícia Cappuccelli Steel, Caroline Joy Ganancio, José Ricardo Pan bread Shelf-life Enzymes. The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylanase (XYL) and bacterial maltogenic alpha-amylase (AM) on pan bread. A 2³ Central Composite Rotatable Design was used and the bread quality parameters (dependent variables) were observed on the 1st, 5th and 9th days of shelf-life. The Response Surfaces obtained showed that, on day 1, all the enzymes affected the moisture and AM and XYL affected the water activity. On day 5 XYL affected the texture. Sensory analysis was carried out to evaluate the acceptance of the consumers. Differences between the samples were observed for "appearance", "color" and "texture" (??0,05). It is possible to conclude that enzymes can replace additives in "clean label" pan breads. Universidade Estadual de Campinas 2019-02-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artigo de convidado application/pdf https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/834 10.20396/revpibic262018834 Revista dos Trabalhos de Iniciação Científica da UNICAMP; n. 26 (2018): Congresso de Iniciação Científica Unicamp 2596-1969 eng https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/834/904 Copyright (c) 2019 Letícia Cappuccelli Pinto, Caroline Joy Steel http://creativecommons.org/licenses/by/4.0 |
| spellingShingle | Pinto, Letícia Cappuccelli Steel, Caroline Joy Ganancio, José Ricardo Pan bread Shelf-life Enzymes. Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase |
| title | Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase |
| title_full | Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase |
| title_fullStr | Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase |
| title_full_unstemmed | Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase |
| title_short | Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase |
| title_sort | shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase |
| topic | Pan bread Shelf-life Enzymes. |
| url | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/834 |
| work_keys_str_mv | AT pintoleticiacappuccelli shelflifeandsensoryevaluationofpanbreadsproducedwithtransglutaminasebacterialxylanaseandmaltogenicalphaamylase AT steelcarolinejoy shelflifeandsensoryevaluationofpanbreadsproducedwithtransglutaminasebacterialxylanaseandmaltogenicalphaamylase AT gananciojosericardo shelflifeandsensoryevaluationofpanbreadsproducedwithtransglutaminasebacterialxylanaseandmaltogenicalphaamylase |
