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The present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.

Titel:	Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran.
Autor/in / Beteiligte Person:	Liu, W ; Brennan, M ; Brennan, C ; You, L ; Wu, L
Link:	Full Text Finder (Volltext)
Zeitschrift:	Journal of food science, Jg. 88 (2023-08-01), Heft 8, S. 3228-3238
Veröffentlichung:	Malden, Mass. : Wiley on behalf of the Institute of Food Technologists ; <i>Original Publication</i>: Champaign, Ill. Institute of Food Technologists, 2023
Medientyp:	academicJournal
ISSN:	1750-3841 (electronic)
DOI:	10.1111/1750-3841.16665
Schlagwort:	Dietary Fiber analysis Carbohydrates Nutritive Value Steam alpha-Amylases Cellulase
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [J Food Sci] 2023 Aug; Vol. 88 (8), pp. 3228-3238. <i>Date of Electronic Publication: </i>2023 Jun 16. MeSH Terms: alpha-Amylases* ; Cellulase* ; Dietary Fiber / analysis ; Carbohydrates ; Nutritive Value ; Steam References: AACC. 2000. Approved methods of the American Association of Cereal Chemists (10th ed.). AACC. ; Altuna, L., Ribotta, P. D., & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT, 73, 267-273. https://doi.org/10.1016/j.lwt.2016.06.010. ; Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, 53(10), 3675-3684. https://doi.org/10.1007/s13197-016-2337-2. ; Brennan, M. 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Grant Information: cstc2019jcyj-msxmX0263 Natural Science Foundation of Chongqing City; 2256005 Natural Science Foundation of Chongqing Technology and Business University; 2256016 Natural Science Foundation of Chongqing Technology and Business University; KJQN202200836 Science and Technology Research Program of Chongqing Municipal Education Commission; KJQN202200848 Science and Technology Research Program of Chongqing Municipal Education Commission Contributed Indexing: Keywords: Chinese steamed bun; cellulose; glycaemic response; xylanase; α-amylase Substance Nomenclature: EC 3.2.1.1 (alpha-Amylases) ; 0 (Dietary Fiber) ; EC 3.2.1.4 (Cellulase) ; 0 (Carbohydrates) ; 0 (Steam) Entry Date(s): Date Created: 20230616 Date Completed: 20230807 Latest Revision: 20230807 Update Code: 20240513

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Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran.