Effect of Enzyme Preparations with Endo-Xylanase and Exo-Peptidase Activities on the Bread Quality, Dough Properties and Fractional Composition of Wheat Gluten Proteins

Abstract

Enzymes (EN) are widely used in many countries with purpose to adjust the quality of flour in baking and milling industries. It is known that the combined application of EN with endo-xylanase and exo-peptidase activities provides a higher positive effect in the bread quality compared to the use of EN with pure endo-xylanase activity. However, the factors responsible for this effect are not found. In this regard, the aim of the study was to determine the role of complex EN with endo-xylanase and exopeptidase activities in improving the quality of bread from wheat baking flour. We compared the effect of EN with endo-xylanase (EN1) and complex EN with endo-xylanase and exo-peptidase activities (EN2) on the properties and fractional composition of gluten proteins from wheat flour and dough. It was established that EN1 and EN2 improved physicochemical and organoleptic parameters of bread quality, formed a more elastic and lighter crumb with uniform fine and thin-walled structure, and also influenced on the aggregation state of protein molecules of flourthe amount and properties of gluten, the transformation of protein fractions in the dough making process. EN1 and EN2 increased the degree of hydration and aggregation of gluten proteins, the strength of their combination during dough mixing, which resulted in the increased amount of wet and dry gluten, the total amount of the fraction of spirit-soluble and alkaline-soluble proteins , and the hydration ability of gluten. It was established that endo-xylanase of EN indirectly reduces the degree of peptization of gluten proteins during the dough fermentation and proofing, as evidenced by less degree of dry gluten reduction during these stages of dough preparation compared to the control without EN. The difference in the effect of EN1 and EN2 was demonstrated during the dough fermentation and proofing. The obtained data on the role of EN with endo-xylanase and exopeptidase activities in the modification of gluten and the fractional composition of proteins will allow to design the EN compositions with expected technological effect to improve the efficiency of flour and bread quality control.

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review

“…Xylanases also redistributed water from arabinoxylans to the gluten and starch phase, make water more available to plasticize protein, thereby helping the gluten development. This made the dough and bread crumb softer and positively influenced bread making (Altınel & Ünal, 2017; Harada et al., 2000; Nevsky et al., 2018). In certain studies, the dough hardness was clearly reduced by adding high xylanase dosage to flour.…”