Impact of various enzymes on bran-rich wheat dough properties and sweet bread quality

IF 7.1 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-10-01 Epub Date: 2025-11-29 DOI:10.1016/j.foostr.2025.100490

Miao Wang , Man Wang , Nicola Gasparre , Zuoqian Yang , Chunhua Wu , Chengrong Wen

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引用次数: 0

Abstract

Enzymes are important food additives in the bakery industry. This work compared the effects of six enzymes, including maltotetraose amylase (G4), α-amylase (AM), cellulase (CEL), xylanase (XYL), glucose oxidase (GOX), and lignin peroxidase (LiP), on the properties of bran-rich wheat dough (BRWD, a sweet dough) and the quality of bran-rich wheat bread (BRWB, a sweet bread). The results indicated that adding enzymes reduced the water absorption of the mixed flour, along with decreased starch pasting viscosity, setback values, and free sulfhydryl content in the BRWD. Notably, the XYL group exhibited the most pronounced effect (P < 0.05), with the lowest water absorption at 60.73 % and the minimum free sulfhydryl content at 10.19 μmol/g. Dynamic rheological analysis revealed that all used enzymes except LiP reduced the storage modulus (G') and loss modulus (G''), while microscopic observations indicated improved starch coating in most treatments—except for LiP, which showed the opposite trend. In terms of bread quality, both G4 and AM significantly increased specific volume and reduced hardness (P < 0.05), with AM-treated BRWB achieving the highest specific volume (3.95 mL/g) and the lowest hardness (20.23 N). Furthermore, enzymes increased cell density of bread crumb while decreasing retrogradation enthalpy changes of bread during storage. In comparison, the G4 group exhibited the highest crumb cell density (61.58 cells/cm²) and demonstrated the most effective inhibition of starch retrogradation. These findings highlight the potential of enzyme-assisted processing to enhance BRWB quality, offering practical insights for the bakery industry to improve consumer acceptance of whole grain products.

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各种酶对富麸小麦面团性质及甜面包品质的影响

酶是烘焙工业中重要的食品添加剂。比较了麦芽糖四糖淀粉酶（G4）、α-淀粉酶（AM）、纤维素酶（CEL）、木聚糖酶（XYL）、葡萄糖氧化酶（GOX）和木质素过氧化物酶（LiP） 6种酶对富麸皮面团（BRWD，甜面团）和富麸皮面包（BRWB，甜面包）品质的影响。结果表明，添加酶降低了混合面粉的吸水率，降低了淀粉糊粘度、挫折值和BRWD中游离巯基含量。其中，XYL组效果最显著（P <； 0.05），吸水率最低，为60.73 %，游离巯基含量最低，为10.19 μmol/g。动态流变学分析表明，除LiP外，所有酶处理均降低了淀粉的储存模量（G’）和损失模量（G’），而显微观察表明，除LiP外，大多数酶处理均改善了淀粉包膜。在面包品质方面，G4和AM均显著提高了面包的比容，降低了面包的硬度（P <； 0.05），其中AM处理的面包比容最高（3.95 mL/g），硬度最低（20.23 N）。此外，酶能提高面包屑的细胞密度，降低面包在贮藏过程中的退化焓变。G4组的颗粒细胞密度最高（61.58个/cm2），对淀粉降解的抑制效果最好。这些发现强调了酶辅助加工提高BRWB质量的潜力，为烘焙行业提高消费者对全谷物产品的接受度提供了实用的见解。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.