Effect of Xylanase on Quality Attributes of Whole‐wheat bread

Abstract

Partially purified xylanase was used in whole-wheat bread manufacturing to study its effect on the quality attributes of the bread during storage at room temperature (25 Ϯ 2C) and refrigerated temperature (4 Ϯ 1C). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of bread compared with that prepared without enzyme. Total color difference DE increased with storage time, but the extent of increase was lower in xylanase-supplemented bread. Glass transition temperature increased slowly during storage with significant (P < 0.05) enthalpy change. Rate of increase of firmness during storage was lower in xylanase-supplemented bread as compared with control. Xylanase supplementation resulted in improved sensory attributes of bread. PRACTICAL APPLICATIONSInadequate rising of dough leading to hardness, reduced volume and grainy mouthfeel results due to presence of bran in whole-wheat bread. Additives are therefore used to overcome this problem. Use of hydrolase in whole-wheat bread results in better color and flavor, softer texture, longer shelf life, fiber-rich nutritious bread. Partially purified microbial xylanase was used in the present study to produce whole-wheat bread with better sensory properties. bs_bs_banner Journal of Food Quality

Use ofKluyveromyces marxianusprefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties

“…To enhance the functionality of AX in bread making, xylanases classified as microbial xylanase and cereal-associated xylanase (endogenous xylanase) have been used. In whole wheat bread, the single use of xylanase improved bread quality and prolonged shelf life (Ghoshal, Shivhare, & Banerjee, 2013). For good bran-enriched bread making potential, the xylanase used should solubilize WUAX and maintain high molecular weight WEAXs (Dornez et al, 2011).…”

“…For good bran-enriched bread making potential, the xylanase used should solubilize WUAX and maintain high molecular weight WEAXs (Dornez et al, 2011). In whole wheat bread, the single use of xylanase improved bread quality and prolonged shelf life (Ghoshal, Shivhare, & Banerjee, 2013). In combination with other enzymes (α-amylase and cellulase), dough rheology properties were also improved (Liu, Brennan, Serventi, & Brennan, 2017).…”

disXylanase Production by Penicillium citrinum in Laboratory-scale Stirred Tank Reactor

“…Data were analyzed and modeled using Monod, Moser, Contois and Edward equation (eqs. [3][4][5][6]. Adequacy of fit of each model was established considering the calculated values of the coefficient, coefficient of determination (R 2 ), and standard error (SE).…”

“…Utilization of low cost agricultural residues not only reduce the environmental pollution problem but also add value to the waste materials in manufacturing useful products like enzymes. 6,7 The aim of the present study was to utilize cheaper lignocellulosic agro-industrial waste materials for xylanase production in a laboratory-scale bioreactor (fermenter). Aeration and agitation during fermentation have positive effects in xylanase production whether it is bacterial or filamentous fungal fermentation.…”

“…; clarification of fruit juices and beer; bakery manufacturing; and, improvement of digestibility of animal feed stocks. [2][3][4][5] Usually, processed or refined substrates like sugars, cellulose and pure xylans are used in xylanase production. These substrates are however expensive in manufacturing xylanase at commercial level.…”