Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase

Abstract

The whole wheat products have been considered as a good source of dietary fibre with a variety of health benefits. However, it is challenging to encourage the consumption and also develop the global market for whole wheat products due to their undesirable quality issues. The overall objective of this review was to provide a solid theoretical basis for modifying the overall quality of whole wheat products through a potential application of enzymes. The novelty of this work was to comprehensively demonstrate the effects of enzymes on the composition and structure of dietary fibres, the rheological properties and gas phase of whole wheat flour dough. The utilization of xylanses has been observed to promote the transformation of water-unextractable arabinoxylans (WUAX) from wheat bran to water-extractable arabinoxylans (WEAX), and thus exert a positive effect on the dough processing performace and its product quality. α-Amylase, glucose oxidase and cellulase have also been used as the improvers for whole wheat product manufacturing due to the remarkable impact on the composition of starch, gluten proteins and cellulose polymers. This brings a practical guidance for whole grain food industry to optimize the dough formulation and processing conditions, and thus achieve the final products with desirable sensory properties and satisfactory consumer acceptability.