Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Abstract

The objective of this research was to determine effects of five enzymes on whole wheat bread properties, particularly loaf volume, bread texture, and staling. Enzymes containing conventional α-amylase (α-amyl), cellulase (cel), glucose oxidase, maltogenic α-amylase (m amyl), and xylanase (xyl) were added at three levels. Vital wheat gluten (VWG) was added as an additional, separate treatment at 2.5% (flour weight basis). Enzymes had minimal effect on water absorption and mixing time. Each enzyme increased specific loaf volume for at least one of the usage levels tested (P < 0.01). Among the enzyme treatments, the greatest loaf volume was seen for xyl at the medium and high levels. No enzyme was as effective as VWG at increasing loaf volume. Overall, enzymes did not significantly change cell structure. The greatest reduction in fresh bread hardness was obtained for the high level of xyl. VWG, m amyl, and xyl reduced the rate of bread firming over 7 days. α-Amyl, cel, and m amyl decreased starch retrogradation at day 7 as measured by differential scanning calorimetry (P < 0.01). M amyl nearly eliminated the endothermic peak for recrystallized amylopectin. This study demonstrated the specific application of enzymes in whole wheat bread to increase loaf volume and decrease initial crumb hardness and bread staling.

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

“…Carbohydrases have frequently been reported to exert positive effects on product textural attributes, especially over storage. Individual use of xylanase and cellulase can reduce amylopectin retrogradation and, thus, prevent bread staling (Haros et al., 2002; Tebben et al., 2020), although the mechanism underlying this effect has not been entirely elucidated. However, there have been cases where the addition of xylanase led to increased bread firming rates (Bollaín et al., 2005; Gambaro et al., 2006).…”

“…Crumb firmness after six storage days was significantly reduced by the maltogenic and one of the endoacting αamylases, but the maltogenic α-amylase shortened amylopectin side-chains to a greater extent and thereby almost entirely prevented amylopectin recrystallization , a process considered to contribute substantially (though not exclusively) to bread staling (Gray & BeMiller, 2003). The use of maltogenic α-amylases has also been shown to be effective in decreasing textural hardness in whole wheat bread over storage time (Tebben et al, 2020). Exoacting amyloglucosidase (EC 3.2.1.3) catalyzes the cleavage of α−1,4 bonds and, to a lesser degree, α−1,6 glycosidic linkages (Cauvain, 2012).…”

“…In the United States, some enzyme preparations have been affirmed as Generally Recognized as Safe (GRAS, 21 CFR 184), others are classified as food additives (21 CFR 173) and for a certain fungal α‐amylase used in flour, there is even a food standard (21 CFR 137.105). Enzymes are often used in combination with other improvers such as vital wheat gluten or ascorbic acid (Joye et al., 2009b; Shelke, 2020; Tebben et al., 2020). Indeed, a combination of improvers may be necessary to achieve the desired result.…”

Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads

“…As whole wheat flour is low in gluten, its incorporation into bread makes it difficult for the gluten network to develop because 25% of sourdough is incorporated into the dough. 45 Regarding the perimeter of the alveoli, it was observed that breads made with WY (white wheat flour and yogurt) and IP (whole wheat flour and pineapple) sourdough had higher mean values and did not differ from each other (Table 3). Correa et al 46 reported that larger perimeters are associated with lower alveolar regularity in the same area.…”

Research of elastoplastic deformation of dough from flour of the first and second grades

“…По мнению некоторых исследователей [5][6][7], аромат хлеба зависит от продолжительности брожения теста, в процессе которого увеличивается количество карбонильных соединений, образуются алифатические амины (метил-, этил-, бутил-, пентил-), играющие существенную роль в формировании запаха хлеба. Недостаточная выброженность теста снижает интенсивность аромата и вкуса хлеба, приводит к накоплению в нём пиридина и ухудшает его органолептические показатели.…”