Scholarly record

QUALITY IMPROVING OF WHOLE WHEAT BREAD BY USING XYLANASE

Daniela Maria Diaconescu

Abstract

The increasing amount of fiber on wheat flour brings some deleterious effects on dough structure, such as the increasing of dough stickiness and fermentation tolerance decreasing. Also it has a negative influence against other properties of dough such as handling and rising properties. Fiber addition usually causes a decrease in bread volume and breadcrumb loses its elasticity. So, we had investigated if the xylanase addition could counteract those deleterious effects. Positive action of xylanase in dough could be explained by diminution of insoluble xylans content and by fact that the liberated water from hydrolyzed xylanase become available to gluten formation. By adding xylanase, the stickiness of dough was not increased and dough had a better mixing and fermentation tolerance in comparison with control dough (without xylanase). Excepting P6 sample (15 g enzyme preparation/100 kg flour), all samples with xylanase had better characteristics than control sample without xylanase. The maximum bread volume increase (17.9%) appears for P4 sample (13 g enzyme preparation/100 kg flour). P4 sample also had the best crumb porosity. The optimum dose of enzyme preparation could be considered 10g enzyme preparation/100kg whole wheat flour (P1 sample) for economical reasons and moreover, the corresponding volume increase and crumb porosity was comparable with maximum volume increase and crumb porosity corresponding to P4 sample.

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DOI resolver: doi.org/10.5593/sgem2019/6.1/s25.113

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