Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

Diler, Guénaëlle; Rannou, Cécile; Guyon, Claire; Prost, Carole; Le‐Bail, Alain

doi:10.1016/j.afres.2021.100007

Cited by 5 publications

(2 citation statements)

References 40 publications

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“…Caramel pigments were highly dispersible in water (Sengar & Sharma, 2014), and the caramel colour deepened at higher water contents. The rise of the resting temperature also accelerated the free movement of water molecules inside dough sheets (Yang et al ., 2023), so that the water could penetrate evenly into flour granules and bind more closely with non‐water components such as protein and starch (Diler et al ., 2021). Under high resting humidity, the increased water molecules in the hot and humid air spontaneously diffused from the high‐concentration to the low‐concentration area and formed hydrogen bonds on the surface of dough sheet (Sangpring et al ., 2017), resulting in an increase in moisture content of dough sheet (Li et al ., 2016).…”

Section: Resultsmentioning

confidence: 99%

Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development

Liu,

Qi,

Hassane Hamadou

et al. 2024

Int J of Food Sci Tech

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SummaryNoodles are a popular staple food for many Asian populations. This study aimed to explore the effects of different resting temperatures (15, 25, 35, 45 °C) and humidity (65%, 75%, 85%, 95%) on the quality of long‐life noodles (LL noodles) by considering the moisture migration and microstructure of gluten network in dough sheets. According to results, at resting conditions (25 °C and 95% relative humidity), the dough sheet exhibited a shorter transverse relaxation time of tightly bound water (T21) and higher relative content (A21), which facilitated a tight combination between other components and water molecules. Additionally, a dense and uniform distribution of gluten network was achieved at 25 °C and 95%, due to a reduction in average length and width of gluten network lines, as well as to increased branching rate. Therefore, LL noodles were endowed with a lower cooking loss rate and higher water absorption rate, and the texture properties including chewiness, hardness, smoothness and elasticity were at optimal level. The present work demonstrated the possibility of using a resting at 25 °C and 95% humidity to enhance the uniformity of gluten network and texture of dough sheets and significantly improved the texture properties of LL noodles.

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Section: Resultsmentioning

confidence: 99%

Effects of dough sheets resting on textural properties of long‐life noodles via moisture migration and gluten network development

Liu,

Qi,

Hassane Hamadou

et al. 2024

Int J of Food Sci Tech

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“…The effectiveness of this enzyme is utilized in the starch saccharification process [32]. A large group of microorganisms such as fungi, yeast, and bacteria have the ability to produce AMG [33,34].…”

Section: Immobilized Amiloglucosidase (Amg)mentioning

confidence: 99%

The use of immobilized enzyme in starch bioconversion: An update review

Miftahuddin,

Laga,

Bastian

2024

BIO Web Conf.

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Starch bioconversion enzymes play an important role in the food industry, raising up a vast research space. Immobilization of alpha-amylase, amyloglucosidase and glucose isomerase is a promising topic for ongoing research. In this review, we provide an updated overview of various carriers for carbohydrases immobilization, with the primary focus on the food industry. The method used in this review is the literature study method. The immobilization methods of carbohydrases enzymes are encapsulation by Ca-alginate, covalent and ionic bonding by chitosan, adsorption by ion exchange resin and cross-linking by glutaraldehyde and Bovine serum albumin as protein feeder, and mix of them. The research shows the ability of enzymes that can be used repeatedly while maintaining their activity. Immobilization increases the enzymes stability towards pH, temperature, and type of substrate. Through this method, various types of sugar such as maltose, glucose and fructose can be produced with reduced production costs. In future, immobilized enzymes are going to play a vital role in various industries not only in food, but including pharmaceuticals, chemicals, and fuel.

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