Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality

Abstract

This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg−1 of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg−1 of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg−1 of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread.

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

“…An automatic bread maker is a common bread-making appliance, which can be applied to bread-making in the laboratory to eliminate manual factors [ 19 ]. Hence, to verify the feasibility of the automatic bread-making method in a bakery study, the commonly used GB/T 14611-2008 Straight dough method [ 20 ] and the newly established GB/T 35869-2018 Rapid-baking test method [ 21 ] were chosen as references.…”

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

“…Other studies have observed a higher loaf volume than white bread upon aleurone incorporation or have found insignificant changes. The texture in these experiments was also reported to be softer than white bread, which means that the crumb was less dense [12,131,135]. Indeed, Tian et al [135] described an increase of 40.91 % in bread specific volume using aleurone-rich flour (modified GB/T 35869-2018 procedure).…”

“…The texture in these experiments was also reported to be softer than white bread, which means that the crumb was less dense [12,131,135]. Indeed, Tian et al [135] described an increase of 40.91 % in bread specific volume using aleurone-rich flour (modified GB/T 35869-2018 procedure). However, this beneficial effect could be attributed to the presence of hemicellulases (at 40 mg/kg) that enable the formation of WEAX from WUAX.…”

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

“…Other studies have observed a higher loaf volume than white bread upon aleurone incorporation or have found insignificant changes. The texture in these experiments was also reported to be softer than white bread, which means that the crumb was less dense [ 12 , 136 , 140 ]. Indeed, Tian et al [ 140 ] described an increase of 40.91% in bread specific volume using aleurone-rich flour (modified GB/T 35869-2018 procedure with 54.11% of aleurone layer content).…”

“…The texture in these experiments was also reported to be softer than white bread, which means that the crumb was less dense [ 12 , 136 , 140 ]. Indeed, Tian et al [ 140 ] described an increase of 40.91% in bread specific volume using aleurone-rich flour (modified GB/T 35869-2018 procedure with 54.11% of aleurone layer content). However, this beneficial effect could be attributed to the presence of hemicellulases (at 40 mg/kg) that enable the formation of WEAX from WUAX.…”