Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fiber
In: Scopus-Elsevier Cereal Chemistry Cereal Chemistry, American Association of Cereal Chemists, 2001, 78 (6), pp.721-729. ⟨10.1094/CCHEM.2001.78.6.721⟩
Online
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Zugriff:
As part of a general study aiming to clarify the role of arabinoxylans (AX) in pasta processing and quality, AX were modified by the addition of endoxylanases during pasta processing. The influence on processing parameters and quality were determined. Pasta (800 g) was produced from two commercial semolinas (semA and semB) using dosages of Bacillus subtilis (XBS) and Aspergillus niger (XAN) endoxylanases of 0–0.225 Somogyi units/g of semolina. Increased dosages resulted in a drop of extrusion pressure. The endoxylanase treatments had no great effect on the resulting pasta quality (color of dry products and surface condition, viscoelastic index, and resistance to longitudinal deformations of cooked products). High dosages of XAN and XBS resulted in high levels of solubilized AX (as an extra source of soluble dietary fiber) of low molecular weight which were expected to easily leach out during the cooking process of pasta. Surprisingly, only low levels of AX were found in the cooking water, even wi...
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Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fiber
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| Autor/in / Beteiligte Person: | Rouau, Xavier ; Ingelbrecht, JA ; Moers, Karolien ; Delcour, Jan A. ; Abecassis, Joel ; Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
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| Quelle: | Scopus-Elsevier Cereal Chemistry Cereal Chemistry, American Association of Cereal Chemists, 2001, 78 (6), pp.721-729. ⟨10.1094/CCHEM.2001.78.6.721⟩ |
| Medientyp: | unknown |
| ISSN: | 0009-0352 (print) |
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