Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima

Jiang, Zhengqiang; Li, Xiuting; Yang, Shaoqing; Li-te, LI; Tan, Shici

doi:10.1016/j.foodres.2004.07.007

Cited by 94 publications

(76 citation statements)

References 28 publications

(45 reference statements)

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“…Similar behavior was observed in a study on the influence of different enzyme concentrations on wheat flour bread characteristics, in which the firmness of breads with the addition of 40 ppm xylanase decreased up to 21.4% (JIANG et al, 2005). Shah, Shah and Madamwar (2006) obtained significantly reduced firmness (77%) when adding the enzyme xylanase to their formulation, and this reduction was assigned to the increase of bread volume.…”

Section: Discussionsupporting

confidence: 82%

“…Norma and Guillermo (2003) observed a bread volume increase of approximately 30% with a concentration of 25 ppm xylanase, but with concentrations of 150 and 200 ppm of this enzyme, the volume was similar to the control sample without xylanase. Jiang et al (2005) also observed an increase in bread specific volume with the use of different xylanase dosages (0 to 100 ppm) and the greatest volume was obtained with 40 ppm of the enzyme (41.4% higher than that of the control).…”

Section: Proximate Composition Of White Flour and Whole Grain Wheat Fmentioning

confidence: 74%

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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: Discussionsupporting

confidence: 82%

Section: Proximate Composition Of White Flour and Whole Grain Wheat Fmentioning

confidence: 74%

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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“…Evaluation of baking enzymes is usually performed by means of laboratory-scale baking tests (10-250 g fl our) using the straight or sponge dough bread making methods (HARADA et al, 2000(HARADA et al, , 2005JIANG et al, 2005;SHAH et al, 2006;CABALLERO et al, 2007). Generally, only commercially available enzymes are evaluated.…”

Section: Baking Testsmentioning

confidence: 99%

Laboratory and commercial-scale evaluation of the effect of pure and commercial endoxylanases and endoglucanases on wheat flour bread quality

Roets¹,

Rose²,

Müller³

et al. 2015

Acta Alimentaria

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The effect of a pure endoxylanase (Xyn2) and endoglucanase (EgII) from Trichoderma reesei on bread fl our quality were compared to a commercial endoxylanase from Aspergillus niger (Com-xyl) and a cellulase-xylanase cocktail from T. reesei (Cel-xyl). Effects of these enzymes on dough quality, bread weight, height and crumb softness were analysed. Results obtained during commercial-scale baking tests often differed from those obtained during laboratory-scale tests; indicating that results from laboratory-scale baking tests cannot be extrapolated to commercialscale bread production. Low levels of endoxylanase activity benefi ted bread height and volume without affecting slice brightness in commercial-scale tests. The addition of endoglucanases and α-amylases can also be advantageous resulting in less endoxylanase activity required to obtain similar results.

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“…However, lower bread quality is an issue due to the lack of gluten protein, and high fiber and damage starch content of nonwheat flour (Hathorn et al, 2008). Thus, the use of enzymes, e.g., α-amylase and hemicellulase, has been explored to improve loaf volume, crumb texture and staling properties of bread, important considerations for both bakers and consumers (Scanlon and Zghal 2001;Jiang et al, 2005;Caballero et al, 2007;Rozylo and Laskowski, 2011;Wang et al, 2013). Loaf volume and texture dictates the quality and acceptability of bread, whereas staling serves as a measure of freshness and can be associated with changes in crumb moisture, hydration capacity and firmness during storage (Brady and Mayer, 1985;Greene and Bovell-Benjamin, 2004;Lai and Lin, 2006;Gomes-Ruffi et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

Santiago

Matsushita

Tsuboi

et al. 2015

FSTR

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Sweet potato a nutritious and abundantly available food crop in many developing countries has been explored for baking to increase its use in food processing. Though it often results in lower quality bread it can be improved with enzyme treatments. Thus, this study evaluated the effect of purple sweet potato powder (PSPP) supplementation, and α-amylase (AM) and hemicellulase (HC) treatments on the texture and retrogradation during storage, and structure of bread. Results showed that PSPP supplementation gave rise to bread with higher firming rate related with greater starch-gluten interaction. On the other hand, AM and HC treatment resulted in lower firming rate, amylose content, enthalpy of retrogradation, rupture properties, and moisture loss during storage of PSPP supplemented bread.These improvements in texture properties and structure indicate more acceptable bread that may lead in increased utilization of purple sweet potato.

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Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima

Cited by 94 publications

References 28 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

Laboratory and commercial-scale evaluation of the effect of pure and commercial endoxylanases and endoglucanases on wheat flour bread quality

Texture and Structure of Bread Supplemented with Purple Sweet Potato Powder and Treated with Enzymes

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