Effects of Pentosans on Dough and Bread Quality (Turkish with English Abstract)

Year 2008, Volume: 33 Issue: 6, 291 - 295, 01.12.2008

Hülya Gül Halef Dizlek

Abstract

Pentosans are one of the nonstarch polysaccharides of wheat seed. Although they are the minor constituents of wheat flour, but they have important functional properties.Pentosans influence dough and bread quality not only because of their gel-forming ability (oxidative gelation) but also because of their high water holding capacity. Especially when they are used with enzymes which have xylanase and pentosanase activity, they improve bread volume and bread crumb structure. Beside these by retarding the retrogradation of starch, they decrease the staling rate of bread.

Keywords

Pentosans, dough, bread  

Pentozanların Hamur ve Ekmek Nitelikleri Üzerine Etkileri

Abstract

Pentozanlar buğday tanesinde miktar olarak az ancak işlevsel özellikleri açısından önemli olan nişasta dışı polisakkaritlerdendir. Pentozanlar hem jelleşme yetenekleri (oksidatif jeletinizasyon) hem de yüksek oranda su bağlama kapasiteleri nedeniyle, hamurun reolojik özellikleri ve ekmek kalitesi üzerinde etkilidirler. Özellikle ksilanaz ve pentozanaz aktivitesine sahip enzimler ile birlikte kullanıldıkları zaman, ekmek hacmi ve ekmek içi yapısı üzerinde iyileşme sağlarlar. Ayrıca nişastanın retrogradsyonunu geciktirerek ekmeğin bayatlama hızını yavaşlatırlar.

Keywords

Pentozanlar, hamur, ekmek

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