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Influence of amyloglucosidase in bread crust properties

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Influence of amyloglucosidase in bread crust properties

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dc.contributor.author Altamirano Fortoul, Rossana del Carmen es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.contributor.author Molina Rosell, Maria Cristina es_ES
dc.date.accessioned 2016-04-08T10:10:35Z
dc.date.available 2016-04-08T10:10:35Z
dc.date.issued 2014-04
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/62364
dc.description.abstract Enzymes are used in baking as a useful tool for improving the processing behavior or properties of baked products. A number of enzymes have been proposed for improving specific volume, imparting softness, or extend the shelf life of breads, but scarce studies have been focused on bread crust. The aim of this study was to determine the use of amyloglucosidase for modulating the properties of the bread crust and increase its crispness. Increasing levels of enzyme were applied onto the surface of two different partially bake breads (thin and thick crust bread). Amyloglucosidase treatment affected significantly (P<0.05) the color of the crust and decreased the moisture content and water activity of the crusts. Mechanical properties were modified by amyloglucosidase, namely increasing levels of enzyme promoted a decrease in the force (Fm) required for crust rupture and an increase in the number of fracture events (Nwr) related to crispy products. Crust microstructure analysis confirmed that enzymatic treatment caused changes in the bread crust structure, leading to a disruption of the structure, by removing the starchy layer that covered the granules and increasing the number of voids, which agree with the texture fragility. es_ES
dc.description.sponsorship Authors acknowledge the financial support of Spanish Ministry of Economy and Sustainability (Project AGL2011-23802), the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2012/064) and the Consejo Superior de Investigaciones Cientificas (CSIC). R. Altamirano-Fortoul would like to thank her grant to CSIC. The authors also thank Forns Valencians S. A. (Spain) for supplying commercial frozen partially baked breads. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Bread crust es_ES
dc.subject amyloglucosidase color properties es_ES
dc.subject Color properties es_ES
dc.subject Water activity es_ES
dc.subject Puncturing es_ES
dc.subject Microstructure es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of amyloglucosidase in bread crust properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-013-1084-x
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2011-23802/ES/HACIA ALIMENTOS HORNEADOS LIBRES DE GLUTEN MAS SALUDABLES. EFECTO COMBINADO DE TRATAMIENTOS ENZIMATICOS Y FISICOS SOBRE MATRICES HIDROCARBONADAS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEO%2F2012%2F064/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Altamirano Fortoul, RDC.; Hernando Hernando, MI.; Molina Rosell, MC. (2014). Influence of amyloglucosidase in bread crust properties. Food and Bioprocess Technology. 7(4):1037-1046. https://doi.org/10.1007/s11947-013-1084-x es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1007/s11947-013-1084-x es_ES
dc.description.upvformatpinicio 1037 es_ES
dc.description.upvformatpfin 1046 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 277656 es_ES
dc.identifier.eissn 1935-5149
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Consejo Superior de Investigaciones Científicas es_ES
dc.contributor.funder European Regional Development Fund es_ES
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