Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread

Author(s)

Serventi, Luca ; Skibsted, Leif H. ; Kidmose, Ulla

• Document type: Journal article
• Source: EUROPEAN FOOD RESEARCH AND TECHNOLOGY; v. 242, n. 10, p. 1663-1672, OCT 2016.
• Web of Science Citations: 1

Abstract

The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat-cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58 % water addition, likely due to insufficient plasticization of the gluten-starch network, while hardening and crumb structure collapse were observed at 76 % water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea(A (R)) BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym(A (R)) 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan(A (R)) Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70 %) and Panzea treatment generated larger and better structured bread. (AU)

• FAPESP's process: 11/51555-7 - Bread and meat for the future
• Grantee: Daniel Rodrigues Cardoso
• Support Opportunities: Regular Research Grants