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The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal

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Abstract

This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003–0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001–0.005%) and phospholipase + hemicellulase (at 0.0006–0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003–0.001%), hemicellulase (at 0.001–0.005%) and phospholipase + hemicellulase (at 0.0006–0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001–0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875–0.001%), lipase (at 0.0002–0.001%) and cellulase (at 0.0003–0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

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  1. Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey

    Burak Altınel & S. Sezgin Ünal

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  1. Burak Altınel
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  2. S. Sezgin Ünal
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Correspondence to Burak Altınel.

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Altınel, B., Ünal, S.S. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal. J Food Sci Technol 54, 1628–1637 (2017). https://doi.org/10.1007/s13197-017-2594-8

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