The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

Abstract

Whole wheat flour (WWF) contains various kinds of functional ingredients, such as dietary fiber, resistant starch, minerals, etc., and bread containing WWF is in great demand in many countries because of its health benefits. Although dough with WWF often results in lower quality bread, previous studies suggested that this could be improved by the addition of suitable enzymes. This study investigated the effects of WWF substitution and enzyme treatments using α-amylase (AM) and hemicellulase (HC) on bread making qualities. Results showed that the addition of WWF produced dough with low gas retention of dough (GRD) and specific loaf volume (SLV). However, AM and HC drastically improved both GRD and SLV of WWF-substituted dough and bread by degrading damaged starch and hemicellulose. Thus, these results indicated that the treatments with suitable enzymes could drastically improve the bread making qualities of dough made with WWF.

Understanding whole‐wheat flour and its effect in breads: A review

“…Regarding the possibility of improving the quality of whole‐wheat breads with the use of additives or enzymes, some studies confirm that many of those used in conventional baking are also useful for the development of whole‐wheat breads. For example, the use of alpha‐amylases, which allow the generation of fermentable sugars from damaged starch, helps to increase the volume and reduce the hardness of both white and whole‐wheat breads (Armero & Collar, 1996), or that of breads elaborated with mixtures of white and WWFs (Matsushita et al., 2017). Altınel and Ünal (2017a, 2017b) also reported that other enzymes, such as glucose oxidase, hemicellulose, and phospholipase + hemicellulose, can be used to improve the characteristics of dough and bread prepared from WWF.…”

Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

“…The Control and whole wheat flour doughs were prepared according to the formula described by Matsushita et al (2017). The optimal amount of water was determined using a Farinograph at 500 BU according to the method used by the AACC (1991).…”

“…Scaled values and actual concentrations of AM and HC are shown AM a-amylase, HC hemicellulase a X 1 = (AM -0.1)/0.1, where the actual concentration of AM ranged from 0.0 to 0.2/100 g flour, X 2 = (HC -0.1)/0.1, where the actual concentration of HC ranged from 0.0 to 0.2/100 g flour (Matsushita et al 2017). The no-time method and the standard wheat bread formulation were employed (Yamauchi et al 2001).…”

“…The insoluble pentosan in dough interferes with the formation of a desirable gluten network, and HC attacks the insoluble pentosan, resulting in the improvement of BMQ. It was reported that the addition of HC improved SLV and increased LMWSs in dough (Caballero et al 2007;Matsushita et al 2017;Ghoshal et al 2013). The WWF ?…”

“…A combination of several enzymes that specifically counteract each negative factor is more effective in improving BMQ compared to using an individual enzyme (Caballero et al 2007;Santiago et al 2015a, b;Matsushita et al 2017). However, determining the optimal concentration of each enzyme is difficult and a time and labor intensive task due to the complex nature of the interactions among multiple enzymes.…”