African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12496

Full Length Research Paper

Influence of enzymes and ascorbic acid on dough rheology and wheat bread quality

César Milton Baratto*
  • César Milton Baratto*
  • Universidade do Oeste de Santa Catarina, Molecular Biology Laboratory, building K. 198, Paese Street. CEP. 89560-000 Videira-SC-Brazil.
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Natalia Branco Becker
  • Natalia Branco Becker
  • Universidade do Oeste de Santa Catarina, Molecular Biology Laboratory, building K. 198, Paese Street. CEP. 89560-000 Videira-SC-Brazil.
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Jane Mary Lafayette Neves Gelinski
  • Jane Mary Lafayette Neves Gelinski
  • Universidade do Oeste de Santa Catarina, Microbiology Laboratory, building K. 198, Paese Street. CEP. 89560-000 Videira-SC-Brazil.
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Sydnei Mitidieri Silveira
  • Sydnei Mitidieri Silveira
  • BioPlus - Desenvolvimento Biotecnológico Ltda, Bento Gonçalves Avenue. CEP 91501-970 Porto Alegre-RS-Brazil.
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  •  Received: 21 August 2015
  •  Accepted: 13 October 2015
  •  Published: 18 November 2015

Abstract

The combined action of ascorbic acid and two commercial enzymatic complexes containing amylase and xylanase/amylase was analyzed to determine their effects on dough rheology and bread quality. Seven bread formulations containing different concentrations of these improvers were used in the analysis. The rheological properties of each dough formulation were determined by moisture, gluten and farinograph tests. The breads were also characterized in general aspect - especially shelf-life - based on the presence of fungi. The dough rheology results showed that the formulation developed in the presence of 0.01% xylanase/amylase and 200 ppm of ascorbic acid was more efficient. Improved shelf-life was obtained from the formulations containing xylanase. The results showed that some technological characteristics of dough rheology and gluten index produced from the combination of these improvers can indicate in order to obtain specific features of the bread.

Key words: Food biotechnology, xylanase, amylase, dough properties, bread improvers.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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