104
Comparison of soaking and xylanase treatment in production of whole meal breads. ERLAND
BRÅTHEN (1), Karen Anne Lande, Vidar Rønningen, John Selliseth, and Anne Birgit Bævre (1). (1)
MATFORSK, Norwegian Food Research Institute.
The quality of whole meal breads made by using presoaking of the
whole meal flour and/or added xylanase were compared with breads made without any of these treatments.
The xylanase used was Pentopan Mono BG from Novo Nordic and the soaking time was 20 minutes. Two
different whole meal flours with small and coarse particles, respectively, were used. In addition, in a
separate experiment, bran was added to white flour to give the same proportion of bran as in the whole meal
flours. The quality of the freshly baked breads were evaluated by volume, height, width, weight, crumb
firmness, crumb structure, subjective crust color, and subjective impression. In addition, the crumb firmness
and weight were measured after 26 and 48 hours storage in ambient temperature in plastic bags.
|
