{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15604"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15604","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Carbohydrate hydrolases and their role in bread production","abstract":"From the completion of the baking process, loaf breads undergo changes which result in their appeal diminishing. Pentosans in wheat flour consist primarily of arabinoxylans with smaller levels of arabinogalactan often present. Commercial pentosanase preparations contain a range of xylanase and arabinase activities that are believed to act synergistically to produce the improving effects observed in breads when these preparations are added. The purpose of this study has been to investigate the significance of various carbohydrate hydrolases as anti-staling agents. Initially breads were treated with five purified endoxylanase preparations at a range of treatment levels to establish suitable levels of addition. Whilst it was found that changes at a molecular level impacted significantly on crumb and crust characteristics for some of the preparations, it appears that not all endoxylanases have beneficial effects when used alone in a basic bread formulation.","abstract_html":"From the completion of the baking process, loaf breads undergo changes which result in their appeal diminishing. Pentosans in wheat flour consist primarily of arabinoxylans with smaller levels of arabinogalactan often present. Commercial pentosanase preparations contain a range of xylanase and arabinase activities that are believed to act synergistically to produce the improving effects observed in breads when these preparations are added. The purpose of this study has been to investigate the significance of various carbohydrate hydrolases as anti-staling agents. Initially breads were treated with five purified endoxylanase preparations at a range of treatment levels to establish suitable levels of addition. Whilst it was found that changes at a molecular level impacted significantly on crumb and crust characteristics for some of the preparations, it appears that not all endoxylanases have beneficial effects when used alone in a basic bread formulation.","abstract_has_math":false,"creators":["Higgins, Jenny"],"institution":"Victoria University","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2005,"date_issued":"2005","date_published":"2005","updated_at":"2026-07-24T06:33:15Z","subjects":["0908 Food Sciences","School of Engineering and Science"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Higgins, Jenny"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2005"]},{"key":"dc:date.issued","label":"Date","values":["2005"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["School of Life Sciences and Technology"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/15604/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0908 Food Sciences","School of Engineering and Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/15604/3/HIGGINS%20Jenny-theses_nosignature.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["From the completion of the baking process, loaf breads undergo changes which result in their appeal diminishing. Pentosans in wheat flour consist primarily of arabinoxylans with smaller levels of arabinogalactan often present. Commercial pentosanase preparations contain a range of xylanase and arabinase activities that are believed to act synergistically to produce the improving effects observed in breads when these preparations are added. The purpose of this study has been to investigate the significance of various carbohydrate hydrolases as anti-staling agents. Initially breads were treated with five purified endoxylanase preparations at a range of treatment levels to establish suitable levels of addition. Whilst it was found that changes at a molecular level impacted significantly on crumb and crust characteristics for some of the preparations, it appears that not all endoxylanases have beneficial effects when used alone in a basic bread formulation."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["Carbohydrate hydrolases and their role in bread production"]}]}],"canonical_facts":{"dc:creator":["Higgins, Jenny"],"dc:date":["2005"],"dc:date.issued":["2005"],"dc:description.abstract":["From the completion of the baking process, loaf breads undergo changes which result in their appeal diminishing. Pentosans in wheat flour consist primarily of arabinoxylans with smaller levels of arabinogalactan often present. Commercial pentosanase preparations contain a range of xylanase and arabinase activities that are believed to act synergistically to produce the improving effects observed in breads when these preparations are added. The purpose of this study has been to investigate the significance of various carbohydrate hydrolases as anti-staling agents. Initially breads were treated with five purified endoxylanase preparations at a range of treatment levels to establish suitable levels of addition. Whilst it was found that changes at a molecular level impacted significantly on crumb and crust characteristics for some of the preparations, it appears that not all endoxylanases have beneficial effects when used alone in a basic bread formulation."],"dc:format":["text"],"dc:identifier.uri":["https://vuir.vu.edu.au/15604/3/HIGGINS%20Jenny-theses_nosignature.pdf"],"dc:language":["en"],"dc:publisher.department":["School of Life Sciences and Technology"],"dc:publisher.institution":["Victoria University"],"dc:relation.isreferencedby":["https://vuir.vu.edu.au/15604/"],"dc:subject":["0908 Food Sciences","School of Engineering and Science"],"dc:title":["Carbohydrate hydrolases and their role in bread production"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["doctoral"],"dc:type.qualificationname":["phd"]},"updated_at":"2026-07-24T06:33:15Z"}