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Addition of enzymes to improve sensory quality of composite wheat–cassava bread

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Abstract

Composite wheat–cassava (WC) bread was recently proposed as a sustainable alternative to wheat bread. Nonetheless, using >20 % cassava flour on flour basis in bread baking has consistently been proven to impair the sensory quality. Selected enzymes: fungal alpha-amylase Fungamyl® 2500 SG (Fungamyl), maltogenic alpha-amylase Novamyl® 10000 BG (Novamyl), xylanase Panzea® BG (Panzea), lipase Lipopan® Xtra BG (Lipopan) and glucose oxidase Gluzyme® Mono 10000 BG (GOX) were tested for sensory improvement of the WC bread, investigating textural and structural changes. Wheat flour replacement with fermented cassava flour (Polvilho Azedo) at 30 % level resulted in bread of lower volume with chewier texture and smaller crumb pores. Fungamyl, Novamyl and Panzea enhanced loaf volume of wheat bread; however, they decreased volume and conferred stickiness when added to the WC bread. Lipopan increased loaf volume of the amylases- and xylanase-treated WC bread, but to a lower extent than that of its enzyme-free counterpart. No significant effects were observed when GOX was added to the WC bread. Sensory analysis showed softer texture and larger pore size, which were correlated to higher volume, for the two Lipopan-containing WC bread samples as compared to their enzyme-free counterpart.

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Acknowledgments

This research is part of the bilateral Brazilian/Danish Food Science Research Program “BEAM - Bread and Meat for the Future” supported by the Danish Research Council for Strategic Research (Grant 11-116064) and by São Paulo Research Foundation FAPESP (Fundaҫão de Amparo à Pesquisa do Estado de São Paulo, Grant 2011/51555-7). The authors would like to thank Birgitte Foged for technical assistance with baking and instrumental analysis and Nina Eggers for technical assistance with sensory analysis.

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Author notes

  1. Sidsel Jensen

    Present address: , Gamle Carlsberg Vej 4, 1799, Copenhagen V, Denmark

Authors and Affiliations

  1. Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, 5792, Aarslev, Denmark

    Luca Serventi, Sidsel Jensen & Ulla Kidmose

  2. Food Chemistry, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg, Denmark

    Leif H. Skibsted

Authors
  1. Luca Serventi
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  2. Sidsel Jensen
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  3. Leif H. Skibsted
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  4. Ulla Kidmose
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Correspondence to Ulla Kidmose.

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The authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

The research is exclusively funded by the Danish Research Council for Strategic Research (Grant 11-116064) and by São Paulo Research Foundation FAPESP (Fundaҫão de Amparo à Pesquisa do Estado de São Paulo, Grant 2011/51555-7). Hence, the authors Luca Serventi, Sidsel Jensen, Leif H. Skibsted and Ulla Kidmose declare that they have no conflict of interest. Sensory evaluation of breads was performed as a part of the present study using a trained sensory panel. Prior to the sensory evaluation, informed consent was obtained from each assessor in the sensory panel. In addition, the sensory panel was only presented to breads with ingredients of food grade.

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Serventi, L., Jensen, S., Skibsted, L.H. et al. Addition of enzymes to improve sensory quality of composite wheat–cassava bread. Eur Food Res Technol 242, 1245–1252 (2016). https://doi.org/10.1007/s00217-015-2628-2

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  • DOI: https://doi.org/10.1007/s00217-015-2628-2

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