Abstract
High levels of soy flour added to wheat bread produce negative effects on gluten network formation, dough properties, and on bread final quality. The objective of this study was to assess the influence of three enzymes, transglutaminase (TG), glucose oxidase (GOX), and endoxylanase (XYL), on dough properties and final quality of high-protein breads. The addition of TG and GOX increased the mixing stability and maximum resistance of dough, decreased its extensibility, and produced stronger and more consistent dough samples. XYL incorporation produced opposite results. XYL addition and the lowest GOX dose increased bread volume significantly and decreased initial crumb firmness, while high doses of TG (0.3%) produced detrimental effects on bread volume and crumb firmness. In conclusion, XYL and GOX 0.001% addition improved the final quality of soy-fortified breads, but XYL was the best additive to improve dough properties, bread volume, and quality.
Similar content being viewed by others
References
American Association of Cereal Chemists (AACC) (1995). Approved methods of the AACC. Methods, 54-30A, 38-10, 44-19, 46-12, 08-01, 30-26, 54-21, 10-05. St. Paul, USA: American Association of Cereal Chemists, Inc.
Basman, A., Köksel, H., & Ng, P. K. W. (2003). Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads. Journal of Food Science, 68(8), 2453–2460.
Basman, A., Köksel, H., & Ng, P. K. W. (2002a). Effect of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flour. European Food Research and Technology, 215(5), 419–424.
Basman, A., Köksel, H., & Ng, P. K. W. (2002b). Effects of transglutaminase on SDS-PAGE patterns of wheat, soy and barley proteins and their blends. Journal of Food Science, 67(7), 2654–2658.
Bonet, A., Rosell, C. M., Caballero, P. A., Gómez, M., Pérez-Munuera, I., & Lluch, M. A. (2006). Glucose oxidase effect on dough rheology and bread quality: a study from macroscopic to molecular level. Food Chemistry, 99(2), 408–415.
Brouns, F. (2002). Soya isoflavones: a new and promising ingredient for the health foods sector. Food Research International, 35, 187–193.
Courtin, C. M., & Delcour, J. A. (2002). Arabinoxylans and endoxylanases in wheat flour bread-making. Journal of Cereal Science, 35(3), 225–243.
Courtin, C. M., Gelders, G. G., & Delcour, J. A. (2001). Use of two endoxylanases whit different substrate selectivity for understanding arabinoxylan functionality in wheat flour breadmaking. Journal of Cereal Chemistry, 78, 564–571.
Eliasson, A. (1986). On the effect of surface active agents on the gelatinization of starch—a calorimetric investigation. Carbohydrate Polymers, 6, 463–476.
Every, D., Gerrard, J., Gilpin, M., Ross, M., & Mewberry, M. (1998). Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate. Starch/Stärke, 50, 443–446.
Fleming, S. E., & Sosulski, F. W. (1978). Microscopy evaluation of bread fortified with concentrated plant proteins. Cereal Chemistry, 55, 373–382.
Friedman, M., & Brandon, D. (2001). Nutritional and health benefits of soy proteins. Journal of Agricultural and Food Chemistry, 49, 1069–1086.
Gerrard, J. A., Fayle, S. E., Wilson, A. J., Newberry, M. P., Ross, M., & Kavale, S. (1998). Dough properties and crumb strength as affected by microbial transglutaminase. Journal of Food Science, 63, 472–475.
Ghiasi, K., Hoseney, R. C., Zeleznak, K., & Rogers, D. E. (1984). Effect of waxy barley starch and reheating on firmness of bread crumb. Cereal Chemistry, 61, 281–285.
Haarasilta, S., & Pullinen, T. (1992). Novel enzyme combination. A new tool to improve baking results. Agro-Food-Industry Hi-Tech, 3, 12–13.
Hamer, R. J., & Hoseney, R. C. (Eds.). (1998). Interactions: the keys to cereal quality. St. Paul, USA: American Association of Cereal Chemists, Inc.
Haros, M., Rosell, C. M., & Benedito, C. (2002). Improvement of flour quality through carbohydrases treatment during wheat tempering. Journal of Agricultural and Food Chemistry, 50, 4126–4130.
InfoStat (2002). InfoStat/Profesional (versión 1.1) Grupo InfoStat, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina.
Instituto Argentino de Racionalización de materiales (IRAM) (1991) Method Number 15865. Cereales. Ensayo de panificación. Método para el control de la actividad de la levadura. Junio, 1991.
Instituto Argentino de Racionalización de materiales (IRAM) (1996) Method Number 15858-1. Cereales. Ensayo de panificación experimental. Diciembre, 1996.
Jiang, Z., Li, X., Yang, S., Li, T., & Tan, S. (2005). Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima. Food Research International, 38, 37–43.
Kim, S. K., & D’Appolonia, B. L. (1977). Effect of pentosans on the retrogradation of wheat starch gels. Cereal Chemistry, 54, 150–160.
Larré, C., Denery-Papini, S., Popineau, Y., Deshayes, G., Desserme, C., & Lefebvre, J. (2000). Biochemical analysis and rheological properties of gluten modified by transglutaminase. Cereal Chemistry, 77(2), 121–127.
León, A., Durán, E., & Barber, C. (1997). A new approach to study starch changes occurring in dough baking process and during bread storage. Zeistchrift für Lebensmittel Untersuchung und Forschung, 204, 316–320.
Maforimbo, E., Skurray, G., Uthayakumaran, S., & Wrigley, C. W. (2006). Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins. Journal of Cereal Science, 43(2), 223–229.
Martin, M., Zeleznak, K., & Hoseney, R. (1991). A mechanism of bread firming. I. Role of starch swelling. Cereal Chemistry, 68, 498–503.
Martinez-Anaya, M. A., & Jiménez, T. (1997). Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking. Zeistchrift für Lebensmittel Untersuchung und Forschung, 205, 209–214.
Matt, J., Verbakel, J., Stam, H., Santos de Silva, M. J., Bosse, M., Egnod, M. R., et al. (1992). Xylanases and their application in bakery. In G. Belman, J. Visser, A. Vorangen, & M. Kusters-van Someren (Eds.), Xylans and Xylanases (pp. 349–360). Amsterdam, Netherlands: Elsevier Science.
Miller, K. A., & Hoseney, R. C. (1999). Effect of oxidation on the dynamic rheological properties of wheat flour–water doughs. Cereal Chemistry, 76, 100–104.
Ribotta, P. D., León, A. E., & Añón, M. C. (2003). Effect of freezing and frozen storage on the gelatinization and retrogradation of amylopectin in dough baked in a differential scanning calorimeter. Food Research International, 36, 357–363.
Ribotta, P. D., Arnulphi, S. A., León, A. E., & Añón, M. C. (2005). Effect of soybean addition on the rheological properties and breadmaking quality. Journal of the Science of Food and Agriculture, 85, 1889–1896.
Ribotta, P. D., Pérez, G. T., Añón, M. C., & León, A. E. (2010). Optimization of additive combination for improved soy–wheat bread quality. Food and Bioprocess Technology, 3(3), 395–405.
Roccia, P., Ribotta, P. D., Pérez, G. T., & León, A. E. (2009). Influence of soy protein on rheological properties and water retention capacity of wheat gluten. LWT-Food Science and technology, 42(1), 358–362.
Rogers, D. E., Zeleznak, K. J., Lai, C. S., & Hoseney, R. C. (1988). Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chemistry, 65, 398–401.
Sabanis, D., & Tzia, C. (2009). Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars. Food and Bioprocess Technology, 2(1), 68–79.
Schoch, T. J., & French, D. (1947). Studies on bread staling. I. The role of starch. Cereal Chemistry, 24(4), 231–249.
Seguro, K., Kumazawa, Y., Kuraishi, C., Sakamoto, H., & Motoki, M. (1996). The e-(g-glutamyl)lysine moiety in crosslinked casein is an available source for lysine for rats. The Journal of Nutrition, 126(10), 2557–2562.
Vemulapalli, V., & Hoseney, R. C. (1998). Glucose oxidase effects on gluten and water solubles. Cereal Chemistry, 75, 859–862.
Vemulapalli, V., Miller, K. A., & Hoseney, R. C. (1998). Glucose oxidase in breadmaking systems. Cereal Chemistry, 75, 439–442.
Wang, M., Hamer, R. J., van Vliet, T., Gruppent, H., Marseille, H., & Weegels, P. L. (2003). Effect of water unextractable solids on gluten formation and properties: mechanistic considerations. Journal of Cereal Science, 37, 55–64.
Zghal, M., Scanlon, M., & Sapirstein, H. (2001). Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb. Cereal Chemistry, 78(1), 1–7.
Zobel, H., & Kulp, K. (1996). The staling mechanism. In R. E. Hebeda & H. F. Zobel (Eds.), Baked goods freshness (pp. 1–64). New York, USA: Marcel Dekker.
Acknowledgments
The authors would like to thank Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) for financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Roccia, P., Ribotta, P.D., Ferrero, C. et al. Enzymes Action on Wheat–Soy Dough Properties and Bread Quality. Food Bioprocess Technol 5, 1255–1264 (2012). https://doi.org/10.1007/s11947-010-0396-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-010-0396-3