Baking with Xylanase: A comprehensive research project by Dr. Zulfiqar Ahmad - Softcover
The demand for chemical free food products is increasing rapidly over the globe and biotechnology can play a significant role to meet the purpose. The enzymes extracted from microbial sources are being deployed to get bakery items of high quality and safety. Present research was conducted to synthesize xylanase enzyme by Aspergillus niger using local agricultural wastes for its utilization in baking industry. Wheat bran, corn cobs and sugar cane bagasse were used as carbon source employing submerged fermentation. Wheat bran showed maximum xylanase activity followed by corn cob and sugar cane bagasse. As the ultimate goal was to apply xylanase in bakery products i.e. bread, so it was subjected to efficacy studies. It is deduced that values for body growth performance, serological and hematological parameters were within normal ranges showing the safety of enzyme. In order to assess the potential of xylanase in bread making; a comparative study was carried out which concluded that the xylanase addition modified the rheological attributes of dough resulting the increased bread volume. Lastly, sensory evaluation showed marked improvement in organoleptic properties of bread.
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About the Author:
Dr. Zulfiqar Ahmad, is Ph.D in Food Technology having diversified interests in the area of food microbiology, biotechnology and food quality management. Besides this book, there are number of national and international research publications to his credit. Currently, he is working as Assistant Professor at Islamia University Bahawalpur, Pakistan.
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- PublisherLAP LAMBERT Academic Publishing
- Publication date2013
- ISBN 10 3659379239
- ISBN 13 9783659379239
- BindingPaperback
- Number of pages216
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Baking with Xylanase: A comprehensive research project by Dr. Zulfiqar Ahmad
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The demand for chemical free food products is increasing rapidly over the globe and biotechnology can play a significant role to meet the purpose. The enzymes extracted from microbial sources are being deployed to get bakery items of high quality and safety. Present research was conducted to synthesize xylanase enzyme by Aspergillus niger using local agricultural wastes for its utilization in baking industry. Wheat bran, corn cobs and sugar cane bagasse were used as carbon source employing submerged fermentation. Wheat bran showed maximum xylanase activity followed by corn cob and sugar cane bagasse. As the ultimate goal was to apply xylanase in bakery products i.e. bread, so it was subjected to efficacy studies. It is deduced that values for body growth performance, serological and hematological parameters were within normal ranges showing the safety of enzyme. In order to assess the potential of xylanase in bread making; a comparative study was carried out which concluded that the xylanase addition modified the rheological attributes of dough resulting the increased bread volume. Lastly, sensory evaluation showed marked improvement in organoleptic properties of bread. 216 pp. Englisch. Seller Inventory # 9783659379239
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The demand for chemical free food products is increasing rapidly over the globe and biotechnology can play a significant role to meet the purpose. The enzymes extracted from microbial sources are being deployed to get bakery items of high quality and safety. Present research was conducted to synthesize xylanase enzyme by Aspergillus niger using local agricultural wastes for its utilization in baking industry. Wheat bran, corn cobs and sugar cane bagasse were used as carbon source employing submerged fermentation. Wheat bran showed maximum xylanase activity followed by corn cob and sugar cane bagasse. As the ultimate goal was to apply xylanase in bakery products i.e. bread, so it was subjected to efficacy studies. It is deduced that values for body growth performance, serological and hematological parameters were within normal ranges showing the safety of enzyme. In order to assess the potential of xylanase in bread making; a comparative study was carried out which concluded that the xylanase addition modified the rheological attributes of dough resulting the increased bread volume. Lastly, sensory evaluation showed marked improvement in organoleptic properties of bread. Seller Inventory # 9783659379239
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Book Description Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ahmad ZulfiqarDr. Zulfiqar Ahmad, is Ph.D in Food Technology having diversified interests in the area of food microbiology, biotechnology and food quality management. Besides this book, there are number of national and international. Seller Inventory # 5152325
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