Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread

Alex Danny Chambi-Rodriguez; Lizeth Vanessa Coila-Tiña; Palmira Sandoval-Sandoval; Ana Mónica Torres-Jiménez

doi:10.15446/agron.colomb.v42n3.113814

Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread

Título traducido de la contribución: Efecto de la xilanasa bacteriana en la producción automatizada de pan tipo molde enriquecido con harina de cebada

Alex Danny Chambi-Rodriguez, Lizeth Vanessa Coila-Tiña, Palmira Sandoval-Sandoval, Ana Mónica Torres-Jiménez

Grupo de Investigación Ingeniería de agroalimentos

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

Resumen

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.

Título traducido de la contribución	Efecto de la xilanasa bacteriana en la producción automatizada de pan tipo molde enriquecido con harina de cebada
Idioma original	Inglés
Número de artículo	e113814
Publicación	Agronomia Colombiana
Volumen	42
N.º	3
DOI	https://doi.org/10.15446/agron.colomb.v42n3.113814
Estado	Publicada - 1 set. 2024

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title = "Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread",

abstract = "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.",

keywords = "cell count, chromatic properties",

author = "Chambi-Rodriguez, \{Alex Danny\} and Coila-Ti{\~n}a, \{Lizeth Vanessa\} and Palmira Sandoval-Sandoval and Torres-Jim{\'e}nez, \{Ana M{\'o}nica\}",

year = "2024",

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doi = "10.15446/agron.colomb.v42n3.113814",

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AU - Chambi-Rodriguez, Alex Danny

AU - Coila-Tiña, Lizeth Vanessa

AU - Sandoval-Sandoval, Palmira

AU - Torres-Jiménez, Ana Mónica

PY - 2024/9/1

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AB - 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.

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JO - Agronomia Colombiana

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Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread

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