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

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Abstract

The functional ingredients in whole wheat flour, such as dietary fiber, vitamins, and minerals, have beneficial health effects. However, the excessive amount of dietary fiber in whole wheat flour inhibits gluten network formation and diminishes bread making qualities (BMQ). Adding appropriate amounts of enzymes, α-amylase (AM) and hemicellulase (HC), could be a solution to these problems. In this study, response surface methodology (RSM) created a response surface model and Solver (Excel add-in software) calculated the optimal amounts of the enzymes. Adding optimum concentrations of AM and HC drastically improved BMQ (gas retention of dough, specific loaf volume, and bread staling) of whole wheat flour dough and bread compared to whole wheat flour dough and bread without the enzymes. These results showed that combining RSM and Solver was an effective and reasonably easy method that determines optimal concentrations of enzymes to obtain the highest quality bread using whole wheat flour.

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Authors and Affiliations

  1. Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 2-11 West, Inada, Obihiro, Hokkaido, 080-8555, Japan

    Koki Matsushita, Ayaka Terayama, Daisuke Goshima & Hiroaki Yamauchi

  2. Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Batong Malake, 4031, Los Baños, Laguna, Philippines

    Dennis Marvin Santiago

  3. The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate, 020-8550, Japan

    Koki Matsushita

  4. Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan

    Takao Myoda

Authors
  1. Koki Matsushita
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  2. Ayaka Terayama
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  3. Daisuke Goshima
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  4. Dennis Marvin Santiago
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  5. Takao Myoda
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  6. Hiroaki Yamauchi
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Correspondence to Hiroaki Yamauchi.

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Matsushita, K., Terayama, A., Goshima, D. et al. Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique. J Food Sci Technol 56, 1454–1461 (2019). https://doi.org/10.1007/s13197-019-03629-5

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  • DOI: https://doi.org/10.1007/s13197-019-03629-5

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