Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour

Abstract

Buckwheat is a good source of dietary fibre, protein and minerals, which has many beneficial effects on human health. However, previous research has illustrated that the addition of buckwheat has detrimental effects on the dough rheology and final products quality. Thus, the objective of this study was to investigate the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough incorporated with buckwheat flour. The mixing property of dough was measured by using a DoughLAB. The results indicated that the addition of single enzyme decreased water absorption, development time, stability, extensibility and stickiness, whereas increased softening, MTI and resistance to extension. Compared to the single enzyme, the enzyme compositions showed lower development time, water absorption and stability, and higher softening, MTI, resistance to extension and extensibility. As a result, enzyme compositions were more efficient than the single enzyme due to the synergistic effect of α-amylase, xylanase and cellulase.
 Practical Application: This work investigates how the single enzyme and combined enzymes influence the rheological properties of buckwheat dough during bread making. It has a widespread practical application in baking industry.

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread

“…Nevertheless, the addition of any non-bakery raw material changes the mode of processing the intermediate products into final products because, depending on the amount of the additive used, systems are created that behave differently from those created by classic bakery ingredients. First, changes in the raw base material manifest in changes in the rheological properties of doughs, water absorption, dough development time, and dough stability [11,12]. For bakeries, the sugar-forming and gas-forming abilities of specific composite flours are important, as is the ability to preserve the dough's capacity to retain fermentation gases despite gluten dilution by adding gluten-forming, protein-free raw materials [13][14][15][16].…”