A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.
The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (p < 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.
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.
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