PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE
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The aim of this investigation was to evaluate some physical and sensory properties of bread made with a combination of different enzymes such as laccase, xylanase, and lipase in order to propose a baked good product without chemical additives. The methodology included determining volume and specific volume, analyzing the internal characteristics of bread and internal bread color in accordance with IRAM Norm 15858-1. A sensory analysis was performed using a triangular test consisting of 38 untrained judges. The significant differences between results were analyzed by Bengtsson’s tables with a significance level of 95%. The main results included that the volume of the bread obtained with different formulations ranged between 476cm3 and 784 cm... Ver más
1794-1237
2463-0950
12
2016-02-25
87
100
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2