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Autori: Sirbu A., Paslaru V., Begea M.
Editorial: Romanian Biotechnological Letters Journal, 19(2), p.9232-9239, 2014.
Certain phosphatidylcholine acylhydrolases, known as phospholipases, have started to be used for improving the quality of the baked products. The aim of this study was quantification of some volatile compounds from bread loaves, by using recipes with addition of different doses of a commercial available phospholipase, named Belpan FTG. The working methodology consisted of baking tests, by using different doses of phospholipase, like improver. Through experiments, volatile compounds of bread were investigated by steaming extraction and analysis by gas chromatography coupled with mass spectrometry. The results indicated an increasing trend for concentration of the volatile compounds such as alcohols, aldehydes, esters, pyrazine and ether in respect of augmentation of the enzyme dosage. The use of a combination of phospholipases into an enzymatic mixture as bread improver may represent a valuable alternative to chemical compounds for improvement of the bread aroma as well. In fact, it is the first information available on bread aroma improved with exogenous phospholipases.
Cuvinte cheie: paine, fosfolipaza exogena, compus volatil, ameliorator panificatie // bread, exogenous phospholipase, volatile compound, baking improver