Bread quality and dough rheology of enzyme-supplemented wheat flour

Abstract

2The enzymatic treatment of wheat flours is an interesting alternative for improving their functional properties. Since enzymes with different biochemical activities could induce 4 synergistic effects on dough behaviour or product quality, the individual and combined use of a wide range of enzymes (glucose oxidase, transglutaminase, laccase, 6 protease, pentosanase, α-amylase) applied nowadays in bread-making processes were investigated. The blend of enzymes allowed to improve the rheological behaviour 8 of doughs and the quality of final product. The simultaneous presence of transglutaminase (TG) and glucose oxidase (GO), as well as TG and protease (PROT) 10 led to a synergistic effect on alveograph parameters. Polysaccharide-degrading enzymes exercised a significant effect on rheology only when they were used in 12 combination with other enzymes, affecting mainly to consistograph parameters. Analysis of breadmaking data revealed significant interactions between TG and all the 14 other enzymes except laccase (LAC). Significant synergistic effect on bread quality was observed by the combined use of GO and LAC, GO and pentosanase (PP), 16 amylase (AMYL) and LAC, AMYL and PROT, and PP and PROT. Bread quality parameters showed greater correlations with alveograph parameters than with 18 consistograph properties of dough. Tenacity (P) and extensibility (L) proved to be acceptable predictors of height/width ratio of loaves. The duration of the alveograph 20 test enhanced the prediction of bread quality parameters. On the contrary, none of the rheological properties studied showed a high correlation with the specific volume of 22 loaves. 24

El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan

“…Además de la disminución del volumen de los panes debido al agregado de la enzima, también se observó que estos panes tenían un mayor peso luego de la cocción, lo que indica una menor pérdida de agua durante el horneado. El menor volumen específico del pan con el agregado de TG fue coincidente con los resultados postulados por otros autores (Basman et al, 2002;Bauer et al, 2003;Caballero et al, 2006;Caballero et al, 2007;Koh & Ng, 2009), quienes encontraron efectos negativos de la enzima cuando las dosis utilizadas fueron elevadas, atribuyendo este resultado al excesivo entrecruzamiento (cross-linking) que causa el endurecimiento de la masa.…”

Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

“…Other examples include K-carrageenan, sodium alginate, and xanthan gum, all of which have been found to retard crumb hardening of bread (Guarda et al, 2004). Biochemical mechanisms allow enzymes to favor covalent bonding of proteins, thus improving functional properties of breads (Caballero et al, 2006). A dough conditioner commonly used in industry is sodium stearoyl lactylate (SSL).…”

“…Consistograph tests quantify the behavior of the flour during mixing. Parameters collected can include water absorption, dough development time, tolerance, and decay values (consistency difference between height at peak and its value at a specified level) (Caballero et al, 2006). Dough can also be analyzed with a variety of instruments and procedures.…”

Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas

“…In recent years, the treatments with enzymes has been preferred to the addition of chemical improvers as they do not remain active in the final product and, therefore, do not have to appear on the label (Caballero, Go´mez, & Rosell, 2007a).…”

“…Polysaccharides degrading enzymes are used also for their contribution to fresh quality enhancement and staling prevention (Caballero, Go´mez, & Rosell, 2007b). Gluten degrading enzymes (protease) are sometimes used in breadmaking formulation in order to avoid an excessive increase in dough tenacity due to the addition of gluten cross-linking enzymes (Caballero et al, 2007a). …”