Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread
The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slice...
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| Formato: | Artículo |
| Lenguaje: | inglés |
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2024
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| _version_ | 1881508920022794240 |
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| author | Chambi Rodriguez, Alex Danny Coila-Tiña, Lizeth Vanessa Sandoval-Sandoval, Palmira Torres Jimenez, Ana Monica |
| author_browse | Chambi Rodriguez, Alex Danny Coila-Tiña, Lizeth Vanessa Sandoval-Sandoval, Palmira Torres Jimenez, Ana Monica |
| author_facet | Chambi Rodriguez, Alex Danny Coila-Tiña, Lizeth Vanessa Sandoval-Sandoval, Palmira Torres Jimenez, Ana Monica |
| author_sort | Chambi Rodriguez, Alex Danny |
| collection | Producción científica |
| description | The aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/788 |
| institution | UPeU |
| language | English |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
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| spelling | oai:cris.upeu.edu.pe:20.500.15037/7882026-10-30T17:04:07ZEffect of bacterial xylanase on the automated production of barley flour-enriched sandwich breadChambi Rodriguez, Alex DannyCoila-Tiña, Lizeth VanessaSandoval-Sandoval, PalmiraTorres Jimenez, Ana Monicaconteo de célulaspropiedades cromáticascell countchromatic propertiesThe aim of this research was to determine the effect of bacterial xylanase on the automated baking of barley flour-enriched sandwich bread. For this purpose, xylanase (0.02% to 0.04%) was added to the basic formulation of sandwich bread enriched with 10% whole barley flour. The resulting bread slices were subjected to image analysis to determine colorimetric properties, cell count, and sensory evaluation using a 9-point hedonic scale. A 0.03% xylanase addition produced a higher number of cells compared to other treatments. Regarding the colorimetric properties, no significant differences were observed, and the bread with 0.03% xylanase addition received the highest preference score in the sensory evaluation. In conclusion, bacterial xylanase has positive effects on bread, improving its overall quality.Articlehttps://revistas.unal.edu.co/index.php/agrocol/article/download/113814/94239https://doi.org/10.15446/agron.colomb.v42n3.11381410.15446/agron.colomb.v42n3.113814https://hdl.handle.net/20.500.15037/788W4413987150enAgronomía Colombiana0120-99652357-37322024-12-312026-06-13T09:35:13Z2026-06-13T09:35:13Z |
| spellingShingle | conteo de células propiedades cromáticas cell count chromatic properties Chambi Rodriguez, Alex Danny Coila-Tiña, Lizeth Vanessa Sandoval-Sandoval, Palmira Torres Jimenez, Ana Monica Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread |
| title | Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread |
| title_full | Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread |
| title_fullStr | Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread |
| title_full_unstemmed | Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread |
| title_short | Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread |
| title_sort | effect of bacterial xylanase on the automated production of barley flour enriched sandwich bread |
| topic | conteo de células propiedades cromáticas cell count chromatic properties |
| topic_facet | conteo de células propiedades cromáticas cell count chromatic properties |
| url | https://revistas.unal.edu.co/index.php/agrocol/article/download/113814/94239 https://doi.org/10.15446/agron.colomb.v42n3.113814 https://hdl.handle.net/20.500.15037/788 |
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