Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan Properties

Rouau, Xavier; El-Hayek, M.-L.; Moreau, Daniel

doi:10.1006/jcrs.1994.1033

Cited by 174 publications

(150 citation statements)

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“…Xylanase enzymes randomly attack the main arabionoxylan chain (comprised of xylose units) reducing the substrate polymerization degree and, thus, releasing water and decreasing the amount of water-insoluble pentosans (ROUAU; EL HAYEK; MOREAU, 1994;COURTIN;DELCOUR, 2002). One of the consequences of WUAX solubilization is the reduction of their ability to retain water, resulting in the redistribution of water to other flour components, mainly gluten, thus increasing its extensibility (POPPER, 1997).…”

Section: Bread Quality Assessmentsupporting

confidence: 42%

“…They cause a strong impact on the structure and functionality of arabinoxylans, with different baking effects, depending on the concentration and specificity of the enzyme for water-extractable arabinoxylans (WEAX) or waterunextractable arabinoxylans (WUAX) (ROUAU; EL HAYEK; MOREAU, 1994;COURTIN;DELCOUR, 2002). Caballero, Gómez and Rosell (2007) studied the changes in dough rheology, quality, and shelf-life of breads caused by the use of enzymes and found that bread quality parameters were significantly affected by the addition of xylanase at a dosage of 6 mg.100 g -1 flour.…”

Section: Bread Quality Assessmentsupporting

confidence: 41%

“…Caballero, Gómez and Rosell (2007) studied the changes in dough rheology, quality, and shelf-life of breads caused by the use of enzymes and found that bread quality parameters were significantly affected by the addition of xylanase at a dosage of 6 mg.100 g -1 flour. According to Rouau, El Hayek and Moreau (1994), the addition of optimum xylanase levels (60 ppm) to flours significantly improved general dough characteristics with greater effects in weaker flours. Popper (1997) also observed an increase in the oven rise and final bread volume when the formulation was added with endoxylanase.…”

Section: Bread Quality Assessmentmentioning

confidence: 45%

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

et al. 2012

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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.

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Section: Bread Quality Assessmentsupporting

confidence: 42%

Section: Bread Quality Assessmentsupporting

confidence: 41%

Section: Bread Quality Assessmentmentioning

confidence: 45%

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

et al. 2012

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“…This effect is most probably related with the positive effects of GOX on WMD rheology (Table 3). Courtin and Delcour (2002), Martínez-Anaya and Jiménez (1997,1998) and Rouau et al (1994) indicated that the utilization of xylanases exhibits positive effects in baking. Shah et al (2006) reported that the addition of xylanases increased SV of WMB, significantly.…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 41%

“…At 135 min resting time, although not statistically significant (P \ 0.05), E x of 0.005% HML and 0.0006% PHM added WMD was found to be higher than all WMD samples tested in the study. Rouau et al (1994) reported that xylanases led to moderate release of water initially absorbed by WU-AX, which caused a redistribution of water that became available for gluten leading to optimal development. Solubilisation of AX plays a positive role in dough rheology, improving the extensibility and gas retention of dough (Jiménez and Martínez-Anaya 2001).…”

Section: Farinographic Properties Of Wheat Meal and Flourmentioning

confidence: 44%

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Altinel

Ünal

2017

J Food Sci Technol

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This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-b-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase ? hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase ? hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

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Effects of enzymes in fibre-enriched baking

Laurikainen

Härkönen

Autio

et al. 1998

J. Sci. Food Agric.

173

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Effect of an Enzyme Preparation Containing Pentosanases on the Bread-making Quality of Flours in Relation to Changes in Pentosan Properties

Cited by 174 publications

References 0 publications

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

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

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

Effects of enzymes in fibre-enriched baking

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