The roles of fibrolytic enzymes in enhancing the consumer acceptability of high-fibre products: Enzymatic effects on dietary fibre, dough processing performance and overall product quality

Abstract

High-fibre products including fortified grain products and whole wheat breads generally have an undesirable overall quality and consumer acceptance, remarkably limiting the development of their industry and market. The primary goal and innovation of this review was to systematically illustrate the synergistic mechanism of fibrolytic enzymes, specifically cellulase and xylanase, in the context of processing behavior and final product quality of high-fibre dough by considering the intermolecular interactions between dietary fibre (DF) components. According to previous studies, this review has demonstrated that xylanase promotes a production of water-extractable arabinoxylan (WEAX) that behaves like a gel material around gluten network to enhance the bubble stability, whereas the cellulase addition mitigates the adverse impact of cellulose on the continuity of gluten network to increase dough extensibility. This review work has built up a robust theoretical foundation for systematically interpreting the complex interactions between fibrolytic enzymes and DF to further modify dough processing performance and its product quality. Outcomes from this work will benefit the global agriculture and agri-food industry from a better promotion for high-fibre cereal products, and also accelerate the expansion rate of high-fibre industry and market.