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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #369576
Research Project: Impact of Environmental Variation on Genetic Expression (phenotype) of Hard Winter Wheat Quality Traits

Location: Grain Quality and Structure Research

Title: Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Author
item TEBBEN, LAUREN - Kansas State University
item Tilley, Michael - Mike
item LI, YONGHUI - Kansas State University

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/13/2020
Publication Date: 11/10/2020
Citation: Tebben, L., Tilley, M., Li, Y. 2020. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties. Journal of Food Science. https://doi.org/10.1111/1750-3841.15517.
DOI: https://doi.org/10.1111/1750-3841.15517

Interpretive Summary: Enzymes can provide a wide range of functions related to dough conditioning and bread improvement. They are clean label alternatives to many other types of improvers and are used in the baking industry to produce a strengthening effect on the dough, increase loaf volume, improve texture, and decrease staling of bread. Enzymes have been widely studied in white pan bread, but less information has been published on their use in whole wheat bread, which has a smaller loaf volume and harder crumb texture compared to white bread. The objective of this research was to determine effects of five enzymes on whole wheat bread properties, particularly loaf volume, bread texture, and staling. Enzymes (conventional a-amylase, cellulase, glucose oxidase, maltogenic a-amylase, and xylanase) were added at three levels. Vital wheat gluten (VWG) was added as an additional, separate treatment at 2.5% (fwb). Enzymes had minimal effect on water absorption and mixing time. Each enzyme increased specific loaf volume for at least one of the usage levels tested (P < 0.01). Among the enzyme treatments, the greatest loaf volume was seen for xylanase at the medium and high levels. No enzyme was as effective as VWG at increasing loaf volume. Overall, enzymes did not significantly change cell structure. This study demonstrated the specific application of enzymes in whole wheat bread to increase loaf volume and decrease initial crumb hardness and bread staling.

Technical Abstract: The objective of this research was to determine effects of five enzymes on whole wheat bread properties, particularly loaf volume, bread texture, and staling. Enzymes (conventional a-amylase, cellulase, glucose oxidase, maltogenic a-amylase, and xylanase) were added at three levels. Vital wheat gluten (VWG) was added as an additional, separate treatment at 2.5% (fwb). Enzymes had minimal effect on water absorption and mixing time. Each enzyme increased specific loaf volume for at least one of the usage levels tested (P < 0.01). Among the enzyme treatments, the greatest loaf volume was seen for xylanase at the medium and high levels. No enzyme was as effective as VWG at increasing loaf volume. Overall, enzymes did not significantly change cell structure. The greatest reduction in fresh bread hardness was obtained for the high level of xylanase. VWG, maltogenic a-amylase, and xylanase reduced the rate of bread firming over 7 days. Conventional a-amylase, cellulase, and maltogenic a-amylase decreased starch retrogradation at day 7 as measured by DSC (P < 0.01). Maltogenic a-amylase nearly eliminated the endothermic peak for recrystallized amylopectin. This study demonstrated the specific application of enzymes in whole wheat bread to increase loaf volume and decrease initial crumb hardness and bread staling.