Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

Bueno, Micheli Maria; Thys, Roberta Cruz Silveira; Rodrigues, Rafael C.

doi:10.1007/s11947-016-1780-4

Cited by 21 publications

(15 citation statements)

References 45 publications

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“…The application of the N2 dose increased the value of the falling number in the Belissa population cultivar (by 3.5%) and in the hybrid cultivars in the range from 0.3 (Hyking Hypocamp) to 1.6% (Hyvento). Most flours used in the baking industry requires adjustment of the falling number to the perfect range (250-320 s), and a reduced value of this parameter is obtained by adding α-amylase preparation [38]. In the presented study, this condition was fulfilled by flours of hybrid wheat cultivars, with the exception of the Hyena and Hyventocultivars and the Belissa and Hondia population cultivars.…”

Section: Grain Quality and Flour Yieldmentioning

confidence: 77%

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

et al. 2020

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The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling industry is growing, their technological value of grain and flour was evaluated at two levels of nitrogen fertilisation (N1—110 kg/ha, N2—150 kg/ha). Increasing the fertilisation (N2) produced a significant influence on the crude protein and gluten content in the flour, as well as the moisture of the crumb and the yield of the dough without impacting other rheological traits and parameters of bread baking process. The performed principal component analysis (PCA) allowed for identification of the best cultivars among the studied wheat cultivars (Hybery and Hyvento). The hybrid cultivar Hyvento was characterised by favourable qualitative traits of the grain (vitreousness, crude protein content) and rheological parameters of the dough (bread volume), however, it had lower baking quality parameters. Among the hybrid cultivars, the best applicability for baking purposes was Hybery due to the favourable values of the baking process parameters and bread quality (bread yield, bread volume, Dallmann porosity index of crumb). Hybrid cultivars of wheat can therefore be used for the production of bread and be an alternative in agricultural production for population cultivars, which will contribute to filling the knowledge gap for the hybrid wheat cultivars.

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Section: Grain Quality and Flour Yieldmentioning

confidence: 77%

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

et al. 2020

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“…In the end, this increased resistance of the gluten network towards extension will result in undesirably small bread volumes. The enzyme dosage recommended by the supplier (0.3 U/g flour) is thus rather on the high side for the Bilux dough system, at least when evaluated under the mild conditions associated with a lab environment (see also Bueno et al (2016)). Besides bread volume, GO has also been reported to have a positive influence on the crumb texture (Vemulapalli et al 1998;Rasiah et al 2005;Bonet et al 2006).…”

Section: Extensional Testsmentioning

confidence: 99%

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Meerts

Ammel

Meeus

et al. 2017

Food Bioprocess Technol

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The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a flour's breadmaking performance, rheological tests offer an attractive framework. In this study, the rheological impact of adding glucose oxidase or transglutaminase to wheat flour dough is investigated by means of linear oscillatory shear tests, creep-recovery shear tests and startup extensional tests. The former tests reveal that the enzymes render the dough stiffer and enhance its elastic character, until saturation is reached. In the breadmaking process, the use of excessive amounts of enzyme is known to be counterproductive. The strain-hardening index clearly reveals this overcross-linking effect. Besides enzymes, the gluten network can also be reinforced by adding supplementary gluten, which was indeed found to enhance the extent of strain-hardening.

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“…However, there are significant differences in the nature and yield of the possible products of lipolytic reactions as a function of a number of parameters of practical relevance, which include: (i) the type and origin of the enzyme ; (ii) the nature of the fats undergoing hydrolysis [12]; (iii) the conditions used (i.e., the physicochemical environment in which the enzyme and its substrate(s) interact) . There are indications that the presence of particles in lipolytic reaction mixtures may affect the orientation of either the substrate or the enzyme or promote the formation of lipid micro‐ and nanostructures that affect rate and specificity of the enzyme action .…”

Section: Introductionmentioning

confidence: 99%

Effects of starch addition on the activity and specificity of food‐grade lipases

Carpen

Bonomi

Iametti

et al. 2019

Biotech and App Biochem

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Lipases are surface-active enzymes, acting on their substrates at the polar/nonpolar interface in emulsions. This study was aimed to test whether their activity, specificity, and the rates of formation/degradation of the various hydrolysis intermediates (i.e., mono-and diglycerides of interest as surface-active agents) could be modulated by adhesion of the triglyceride substrates as a thin layer on the surface of solids. These hypotheses were tested by using an array of food-grade lipases used in bakery, testing various types of starch as the "solid" phase. Starch-dependent increase in the hydrolysis rate was tested by pH-stat techniques on pure triglycerides and on food-grade oils in diluted emulsions. Starch-related improvements in the rate of fatty acids release were most evident at temperatures above 40 • C, and when using maize starch instead of wheat starch. Starch-dependent changes in the nature of the hydrolysis products were tested by chromatographic profiling of ethyl ether extracts from aqueous slurries containing up to 33% fat and 33% starch.

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Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

Cited by 21 publications

References 45 publications

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

Effects of starch addition on the activity and specificity of food‐grade lipases

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