lnu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Can the Addition of Maltogenic Amylase Prolong the Freshness of Gluten-free Bread?
Linnaeus University, Faculty of Science and Engineering, School of Natural Sciences.
2011 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

The aim of this work was to investigate whether the addition of Novamyl Conc. BG, a maltogenic amylase, could prolong the freshness of gluten–free bread. Three different breads, made from Finax gluten-free flour mix, fibre bread mix and sourdough bread mix, were tested. The enzyme concentrations in the breads were 10, 20 and 30 ppm, and one reference bread, which had no enzyme added. Sensory evaluations, texture analyses and water content analyses were carried out to evaluate the possible effects of the enzyme. The texture analyses were done by the assistant of a texture analyzer from TexVol Instrument, which measured the hardness and the resilience of the breads.

The results of this project showed that the maltogenic amylase prolonged the freshness of the gluten-free breads, since the reference breads were the hardest and also the least likable. For the white bread the 10 ppm concentration gave the softest bread, while the bread with 20 ppm was the most likable by the taste panel. When summarizing the results for the fibre bread, the 20 ppm concentration received the best results. For the sourdough bread, however, it was difficult to determine whether it was the 10 ppm or the 30 ppm bread that was the best.

Even though this project showed some useful results, further studies are necessary to determine which concentration of Novamyl Conc. BG. that is the best for each bread type. In future studies it could be beneficial to use other test modes on the texture analyzer to see if the results would differ from this study. To obtain more reliable results, further sensory evaluations could be performed with larger taste panels.

Place, publisher, year, edition, pages
2011. , 49 p.
National Category
Other Basic Medicine
Identifiers
URN: urn:nbn:se:lnu:diva-13497OAI: oai:DiVA.org:lnu-13497DiVA: diva2:430276
Subject / course
Chemistry
Educational program
Nutrition and Food Science Programme, 180 credits
Uppsok
Physics, Chemistry, Mathematics
Supervisors
Examiners
Available from: 2011-08-01 Created: 2011-07-07 Last updated: 2011-08-01Bibliographically approved

Open Access in DiVA

No full text

By organisation
School of Natural Sciences
Other Basic Medicine

Search outside of DiVA

GoogleGoogle Scholar

Total: 174 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf