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Title: Combined effects of endoxylanases and reduced water levels in pasta production
Authors: Brijs, Kristof ×
Ingelbrecht, JA
Courtin, Christophe
Schlichting, L
Marchylo, BA
Delcour, Jan #
Issue Date: 2004
Publisher: Amer assoc cereal chemists
Series Title: Cereal chemistry vol:81 issue:3 pages:361-368
Abstract: The combined effects on pasta properties of 1) varying dosages of endoxylanases (EC 3.2.1.8) front Aspergillus oculeatus and Bacillus subtilis and 2) lower levels of water during pasta dough processing were studied. The A. aculeatus endoxylanase has high selectivity toward water-extractable arabinoxylan (WE-AX), whereas B. subtilis endoxylanase preferentially hydrolyzes water-unextractable arabinoxylan (WU-AX). Pasta was produced on a microscale (50.0 g) front the semolinas of both a strong (AC Navigator) and a moderately strong (AC Avonlea) durum wheat cultivar. The levels of added water in endoxylanase-treated pastas were adjusted to obtain the same maximal farinograph consistencies as for the control pastas. The extruded pastas were dried with drying cycles at 40, 70, or 90degreesC. Apart front increasing levels of solubilized arabin-oxylans, these treatments had little effect on the color, optimal cooking time, and firmness of the resulting pasta. High enzyme concentrations and low (40degreesC) drying temperature resulted in clearly or much less checked final products for the B. subtilis and A. aculeatus enzyme, respectively. Upon cooking. the enzymically formed low molecular weight arabinoxylans were retained better in the pasta strands than their equally low molecular weight arabinogalactan Counterparts.
URI: 
ISSN: 0009-0352
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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