Open AccessMicronized whole wheat flour and xylanase application: dough properties and bread quality
Author(s) -
Josemere Both,
Bárbara Biduski,
Manuel Gómez,
Telma Elita Bertolin,
Maria Tereza Friedrich,
Luiz Carlos Gutkoski
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04851-2
Subject(s) - xylanase , micronization , food science , absorption of water , particle size , wheat flour , whole wheat , chemistry , materials science , composite material , biochemistry , enzyme
The micronization process by jet mill of whole wheat flour in addition to xylanase application may be used to improve dough properties and baking quality. This study aimed to evaluate the dough formation and bakery performance of whole wheat flour micronized using jet mill and having different particle sizes and xylanase content A decrease in particle size increased water absorption and increased dough stability by 3.7 units. Increase in xylanase content decreased the dough stability and mixture tolerance, resulting in reduced strength. Although the dough quality reduced, this was not evident in bread quality. In bread, the increase in xylanase content increased the specific volume and improved the texture profile. The 158 and 261 μm particle sizes with 60 and 100 mg kg -1 xylanase content reduced the undesirable effects of fibers in the dough, which may lead to improved bread making, thus enhancing improved consumer acceptance.