Skip to main content
SpringerLink
Log in

Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat–cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten–starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea® BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym® 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan® Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. Eduardo M, Svanberg U, Ahrné L (2014) Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers. Afr J Food Sci. 8(7):390–401

    Article  Google Scholar 

  2. Jensen S, Skibsted LH, Kidmose U, Thybo AK (2015) Addition of cassava flours in bread-making: sensory and textural evaluation. Lwt-Food Sci Technol 60(1):292–299

    Article  CAS  Google Scholar 

  3. Begum R, Rakshit SK, Rahman SMM (2011) Protein fortification and use of cassava flour for bread formulation international. J Food Prop 14(1):185–198

    Article  CAS  Google Scholar 

  4. Nindjin C, Amani GN, Sindic M (2011) Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohyd Polym 86(4):1637–1645

    Article  CAS  Google Scholar 

  5. de la Hera E, Rosell CM, Gomez M (2014) Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chem 151:526–531

    Article  Google Scholar 

  6. Mastromatteo M, Guida M, Danza A, Laverse J, Frisullo P, Lampignano V, Del Nobile MA (2013) Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content. Food Res Int 51(2):458–466

    Article  CAS  Google Scholar 

  7. Serventi L, Jensen S, Skibsted LH, Kidmose U (2016) Addition of enzymes to improve sensory quality of composite wheat–cassava bread. Eur Food Res Technol. doi:10.1007/s00217-015-2628-2

    Google Scholar 

  8. Selinheimo E, Kruus K, Buchert J, Hopia A, Autio K (2006) Effects of laccase, xylanase and their combination on the rheological properties of wheat doughs. J Cereal Sci 43(2):152–159

    Article  CAS  Google Scholar 

  9. Montagnac JA, Davis CR, Tanumihardjo SA (2009) Processing techniques to reduce toxicity and antinutrients of cassava for use as a staple food. Compr Rev Food Sci F 8(1):17–27

    Article  CAS  Google Scholar 

  10. Wobeto C, Corrêa AD, Abreu CMPD, Santos CDD, Pereira HV (2007) Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant. Food Sci Technol (Campinas) 27(1):108–112

    CAS  Google Scholar 

  11. Brijwani K, Rigdon A, Vadlani PV (2010) Fungal laccases: production, function, and applications in food processing. Enzyme Res. doi:10.4061/2010/149748

  12. Osma JF, Toca-Herrera JL, Rodríguez-Couto S (2010) Uses of laccases in the food industry. Enzyme Res. doi:10.4061/2010/918761

  13. Minussi RC, Pastore GM, Duran N (2002) Potential applications of laccase in the food industry. Trends Food Sci Tech 13(6):205–216

    Article  CAS  Google Scholar 

  14. Renzetti S, Courtin CM, Delcour JM, Arendt EK (2010) Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural background. Food Chem 119(4):1465–1473

    Article  CAS  Google Scholar 

  15. AACC Method 56-81B (2000) Determination of falling number

  16. AACC Method 10-05.01 (2010) Guidelines for measurement of volume by rapeseed displacement

  17. AACC Method 74-09.01 (2008) Measurement of bread firmness by universal testing machine

  18. ASTM (1986) Physical requirements guidelines for sensory evaluation laboratories. American Society for Testing Materials, Philadelphia

    Google Scholar 

Download references

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 FAPESP (Grant 2011/51555-7). The authors kindly thank Birgitte Foged for technical assistance with baking and instrumental analysis and Nina Eggers for technical assistance with sensory analysis.

Author information

Authors and Affiliations

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

    Luca Serventi & 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
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Leif H. Skibsted
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ulla Kidmose
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ulla Kidmose.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Serventi, L., Skibsted, L.H. & Kidmose, U. Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread. Eur Food Res Technol 242, 1663–1672 (2016). https://doi.org/10.1007/s00217-016-2666-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2666-4

Keywords

Search

Navigation