Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Xylanase on the Baking Properties of Sorghum

Xylanase 첨가에 따른 수수의 제빵 적성 변화

  • Ahn, Ji Eun (Department of Foods and Nutrition, Keimyung University) ;
  • Go, Ji Yeon (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Koh, Bong Kyung (Department of Foods and Nutrition, Keimyung University)
  • 안지은 (계명대학교 식품영양학과) ;
  • 고지연 (농촌진흥청 국립식량과학원 기능성 작물부) ;
  • 고봉경 (계명대학교 식품영양학과)
  • Received : 2014.08.11
  • Accepted : 2014.12.12
  • Published : 2015.02.28
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Abstract

This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.

Keywords

References

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