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Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran

journal contribution
posted on 2024-11-02, 17:09 authored by Wenjun Liu, Margaret Brennan, Luca Serventi, Charles BrennanCharles Brennan
The present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (p < 0.05) decreased the values from 63.9 to 59.6% (wheat flour dough) and 71.4–67.1% (dough incorporated with 15% wheat bran). Compared to the single enzyme with the value of 34.1 mm, enzyme combination (6, 120 and 60 ppm) increased the extensibility of wheat flour dough by up to 42%. Additionally, combination of α-amylase, xylanase and cellulase had a synergetic effect on the dough rheology.

History

Journal

Food Chemistry

Volume

234

Start page

93

End page

102

Total pages

10

Publisher

Elsevier

Place published

Netherlands

Language

English

Copyright

© 2017 Elsevier Ltd. All rights reserved.

Former Identifier

2006108477

Esploro creation date

2021-08-11

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