Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars

Abstract

The present study was aimed at improving bread-making performance of two spelt cultivars from organic production differing in dough rheological properties. For this purpose, a small composite design was employed to study the combined effect of xylanase (XYL), ascorbic (ASC) and citric (CIT) acid on bread characteristics and, finally, to optimize their doses. In both cultivars, XYL exerted improving effects on specific volume and crumb firmness. In stronger spelt cultivar, there was a significant ASC/XYL synergistic effect on improving loaf volume and crumb properties. CIT showed crumb softening effect in both cultivars and increased crumb resilience (weaker spelt being more sensitive). Optimized formulation contained (in mg/kg): 50 ASC/90 CIT/60 XYL for stronger and 20 ASC/10 CIT/120 XYL for weaker spelt cultivar. The optimized formulations allowed substantial increases in specific volume (by 45%) and crumb resilience (30%) for stronger and crumb softening (36%) for weaker spelt cultivar. PRACTICAL APPLICATIONSSpelt wheat is an important cereal in organic cultivation and spelt products are highly demanded by health-conscious customers. Most commonly, spelt is processed into flour and further into bread. Technologically, spelt is impaired in comparison to common bread wheat, although high diversity exists in bread-making potential within cultivars. In practice, it is not rare that spelt bread-making results in production of unappealing, small bread loaves with dense, crumbly structure. Considering the much higher price of spelt bread, low quality of loaves may diminish its valorization in spite of its unique nutritional and health properties. This work presents that by combining improvers based on enzyme (xylanase), ascorbic and citric acid, which are permitted in organic foods, it is possible to substantially improve spelt bread volume and crumb properties. bs_bs_banner Journal of Food Quality

Determination of the optimum mixture of transglutaminase, l-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology

“…The results in this study are comparable with the results of Filipcev et al (12), who reported a positive effect of xylanase on the loaf volume of bread. By contrast, the quadratic coefficient (β 22 = −034) of Xyl revealed a negative effect on the specific volume of bread.…”

“…Xylanase hydrolyzes arabinoxylans that interfere with the formation of a gluten network (10). Combinations of chemical oxidizing agents and crosslinking enzymes have frequently been used to improve the quality of flour and the end product (4,(11)(12)(13). Simurina et al investigated the effect of a combination of TGase and L-AA on substandard quality wheat flour and observed an improvement in dough properties as well as the quality of bread prepared from substandard wheat flour compared to dough and bread without these additives.…”

“…Simurina et al investigated the effect of a combination of TGase and L-AA on substandard quality wheat flour and observed an improvement in dough properties as well as the quality of bread prepared from substandard wheat flour compared to dough and bread without these additives. Steffolani et al (11), Filipcev et al (12), and Shafisoltani et al (13) examined the synergistic effects of Xyl and other enzymes or oxidizing agents on dough and bread properties. Despite extensive study of the application of various dough improvers and their combinations in commercial wheat flour, optimal combinations of L-AA, TGase, and Xyl for wheat flours containing a low quality or quantity of protein have not been established.…”

Biotechnology-Inspired Solutions to Further Increase Sustainability and Healthiness in the Bakery Market

“…No technologies involving genetically modified organisms can be utilized to increase the yield in enzyme production or to make the enzyme specificity better suited for the desired application. Some additives or enzymes with a broader specificity are allowed in the organic bakery market, such as lecithin and classical lipases or xylanases (6). However, no suitable alternative currently exists to retard staling using nonessential ingredients or to improve dough stability in organic bread.…”

The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)‐Damaged Wheat

“…In modern breadmaking, dough additives have been used to improve dough handling properties by overcoming some deficiencies in the bread‐making quality of the wheat gluten (Filipčev et al . ). L‐ascorbic acid (E300), bromate, calcium iodate and azodicarbonamide are the most common oxidizing agents used to strengthen the structure of dough through oxidation of thiol groups into disulfide bridges (Tsen ; Horvat et al .…”