Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

Abstract

The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

“…All three parameters increased as the degree of extraction increased and these changes were highly correlated (r = 0.93). This result is in agreement with the previous studies of Jaekel et al (2012) which observed that ash content is directly related to fiber content. Examination of color revealed that the L* (lightness) value decreased with the increasing ash content and was also highly correlative (r = 0.92).…”

“…There was no direct correlation between the ash content and a* and b* value (r = 0.54). Similarly, the TDF content was highly, positively correlated with flour type (r = 0.89), also corresponding to the previous observations from Jaekel et al (2012).…”

“…There were no significant differences between type 550 and type 650. Dnly the type 750 bread could be considered to have a high dietary fiber level, as previously published (Jaekel et al, 2012).…”

Optimisation of amylase and xylanase addition in dependance of white flour amylase activity

“…Xylanase addition statistically significantly increased specific volume, where bread sample with the highest obtained value of 4.88±0.07 and 4.95±0.09 ml/g were the one with 0.004% of xylanase addition. Data are consistent with results of more authors: Butt et al [12], Jaekel et al [10], Ciocan-Andronic and Constantinescu [11]. The same amount xylanase 0.004%, i.e., medium amount added in both bread sample also statistically significantly increased values of grain structure, where again the highest value 6.3±0.04 and 5.8±0.05 were achieved.…”

“…In baking, xylanase transforms water-insoluble hemicellulose into soluble form, which binds water in the dough, therefore decreasing dough firmness, improving dough handling properties and enhancing bread quality [10,11]. The improved handling properties and stability of the dough are obtained by xylanase action on both soluble and insoluble hemicellulose molecules in flour, whereby improving the elasticity of gluten network, crumb structure and bread volume.…”