Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality
This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg<sup>−1</sup> of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2427 |
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| author | Boyu Tian Chenxia Zhou Dongxiao Li Jiawei Pei Ailiang Guo Shuang Liu Huijing Li |
| author_facet | Boyu Tian Chenxia Zhou Dongxiao Li Jiawei Pei Ailiang Guo Shuang Liu Huijing Li |
| author_sort | Boyu Tian |
| collection | DOAJ |
| description | This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg<sup>−1</sup> of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg<sup>−1</sup> of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg<sup>−1</sup> of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread. |
| first_indexed | 2024-03-10T06:33:55Z |
| format | Article |
| id | doaj.art-a1fb52cc80b84088960efc8e87b45c5c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:55Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a1fb52cc80b84088960efc8e87b45c5c2023-11-22T18:16:03ZengMDPI AGFoods2304-81582021-10-011010242710.3390/foods10102427Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread QualityBoyu Tian0Chenxia Zhou1Dongxiao Li2Jiawei Pei3Ailiang Guo4Shuang Liu5Huijing Li6College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaKey Laboratory of Crop Growth Regulation of Hebei Province, College of Agronomy, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaThis study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg<sup>−1</sup> of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg<sup>−1</sup> of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg<sup>−1</sup> of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread.https://www.mdpi.com/2304-8158/10/10/2427hemicellulasewheat aleurone-rich bread qualityintermolecular forceswheat glutenproofing stage |
| spellingShingle | Boyu Tian Chenxia Zhou Dongxiao Li Jiawei Pei Ailiang Guo Shuang Liu Huijing Li Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality Foods hemicellulase wheat aleurone-rich bread quality intermolecular forces wheat gluten proofing stage |
| title | Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality |
| title_full | Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality |
| title_fullStr | Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality |
| title_full_unstemmed | Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality |
| title_short | Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality |
| title_sort | monitoring the effects of hemicellulase on the different proofing stages of wheat aleurone rich bread dough and bread quality |
| topic | hemicellulase wheat aleurone-rich bread quality intermolecular forces wheat gluten proofing stage |
| url | https://www.mdpi.com/2304-8158/10/10/2427 |
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