Improving bread quality by carboxymethyl cellulase application.

Muhammad Tahir Nadeem; Masood Sadiq Butt; Faqir Muhammad Anjum; Muhammad Asgher

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Improving bread quality by carboxymethyl cellulase application.

Author(s)

Muhammad Tahir Nadeem National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Masood Sadiq Butt National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Faqir Muhammad Anjum National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Muhammad Asgher Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan

Abstract

The concept of organic foods is getting popularity these days. Chemical additives have shown ill effects on human health. Food processing employing biochemicals can compensate the problem as these are easily denatured by heat treatment therefore, render the foods chemical free and safer. Locally produced carboxymethyl cellulase was used in bread making process that showed significant effects on farinographic and mixographic parameters. The enzyme addition during bread making caused an increase in the bread volume up to 250 IU/100 g flour (T2) and the maximum volume observed at this level was 635 ± 25.30 cm3 as compared to the control (550±15.50 cm3). Likewise, the highest specific volume (3.99±0.14 cm3/g) was observed in 250 IU/100 g flour with 0.265±0.010 g/cm3 density. The use of CMCase treated flour resulted in improved internal and external characteristics of bread loaves. In most of the cases, 250 IU/100 g flour showed better performance. The results showed that CMCase can effectively be used in bread making for improvement in quality.

Publication Details

Page(s) 727-730

DOI DOI not available

Published Journal: International Journal of Agriculture and Biology, Volume: 11, Issue: 6, Year: 2009

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