Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

Liu, Wenjun; Brennan, Margaret A.; Tu, Dawei; Brennan, Charles S.

doi:10.1038/s41598-023-31591-y

Cited by 7 publications

(2 citation statements)

References 45 publications

(48 reference statements)

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“…For a higher oat bran percentage, with the intention of improving the quality of bread incorporating 15% oat bran, individual and combined enzymes were used. In this study, to improve the rheological behavior of the dough during the breadmaking process, three enzymes were used: α-amylase, xylanase, and cellulase [73]. A similar study, carried out by Liu et al, stipulated that 15% oat bran be added to wheat flour dough, as the enzyme combination (α-amylase and xylanase) of oat bran can significantly improve the quality of Chinese steamed bread [74].…”

Section: Conventional Milling the Major Supplier Of Grain Losses Reus...mentioning

confidence: 99%

Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing

Danciu,

Tulbure,

Stanciu

et al. 2023

Foods

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In an increasingly resource-constrained era, using waste and by-products from grain processing has a wide appeal. This is due to the nutritive value and economic aspects of this process and due to its compatibility with the trend towards more sustainable food systems. Following the fundamentals of circular economy, a current need is the effective utilization of grain waste and by-products for conversion into value-added products in the food industry. The aim of this study is twofold: (1) using bibliometrics and the literature found in various databases, we aim to understand the progress of valorizing grain waste and by-products in human nutrition. The literature within various databases, namely, Google Scholar, Web of Science, and Elsevier Scopus, has been evaluated for its merits and values. (2) We aim to explore knowledge-based strategies by reviewing the literature concerning the possible use of grain waste and by-products for the food processing industry, reducing the burden on virgin raw materials. The review allowed us to unlock the latest advances in upcycling side streams and waste from the grain processing industry.

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Section: Conventional Milling the Major Supplier Of Grain Losses Reus...mentioning

confidence: 99%

Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing

Danciu,

Tulbure,

Stanciu

et al. 2023

Foods

View full text Add to dashboard Cite

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“…It decreased both softening and resistance to extension [17]. A study by Liu et al [18] demonstrated that by combining α-amylase, xylanase, and cellulase, a better rheological effect is obtained with the synergism.…”

Section: Introductionmentioning

confidence: 99%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

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Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms.

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