A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

Abstract

Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few years, and reformulations have taken place to provide "clean label" options. However, the effects and mechanisms of blended dough conditioners suitable for such baked products have not been systematically summarized. In this review, dough and bread properties as affected by different improver combinations are examined, with a focus on additive or synergistic interactions between enzymes or between enzymes and ascorbic acid. The combination of enzymes that hydrolyze starch and cell wall polysaccharides has been shown to reduce textural hardness in fresh and stored bakes goods such as breads. Enzymes that hydrolyze arabinoxylans, the main nonstarch polysaccharide in wheat, have synergistic effects with enzymes that result in cross-linking of wheat flour biopolymers. In some studies, the effects of bread improvers varied for wheat flours of different strength. Overall, bread products in which wheat is used in whole grain form or in a blend with other flours especially benefit from multiple improvers that target different flour constituents in doughs.

Approaches for development of functional and low gluten bread from sorghum: A review

“…The other enzyme of interest to industry is starch‐acting α‐glucanotransferase enzymes (Te Poele et al, 2020). However, the effect of enzymatic treatment and nixtamalization of flour on sorghum bread development is also less targeted research area, though Dai and Tyl (2021) in their review highlighted single and combined enzymes as dough conditioners for bread development.…”

Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices

“…In addition, high economic loss is caused by bread wasted due to staling and microbial spoilage (mainly mould and rope spoilage) [ 1 , 2 ]. Innovations in bread making over the last decade include the use of enzymes [ 3 ], natural preservatives produced mainly by lactobacilli, and sourdough technology [ 4 , 5 ]. Indisputably, very encouraging results have been obtained by the exploitation of different types of sourdoughs, which have been used as natural bread-leavening agents since antiquity.…”

Effect Of Addition Of L-Ascorbic Acid To Wheat Bread Dough On Blood Glucose Response, Glycemic Index And Glycemic Load In Normal Subject

“…Its importance in biochemical processes comes as a strong reducing agent and stabilizer, and on the basis of these properties, it can be used in the bakery industry (Varvara et al, 2015). In addition to being a reducing agent, it is oxidized in the wheat flour paste to L-Dehydroascorbic acid by the enzyme ascorbate oxidase present in the wheat and thus plays a double role as an oxidizing and reducing agent (Dai and Tyl, 2021). The resulting bread when adding ascorbic acid is characterized by its high quality due to the strengthening of the dough protein network by creating sulfur bonds between the peptides that make up the flour protein, as a result of converting sulfhydryl groups into sulfur bonds, which leads to the strengthening of the dough and increases its ability to retain gas and increase the volume of bread (Topcu and Karatas, 2017;Jia et al, 2022).…”