Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations

文献类型： 外文期刊

第一作者： Yang, Mei

作者： Yang, Mei;Li, Nana;Wang, Aixia;Tong, Litao;Wang, Lili;Yue, Ying;Liu, Liya;Yao, Jiansen;Zhou, Sumei

作者机构：

关键词： Aleurone flour; dietary fibre; dough quality; enzyme combinations; whole wheat

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 11 期

页码：

收录情况： SCI

摘要： This study aimed to explore the differences between single enzyme and combined enzymes in improving buns dough quality characterised by changes in rheological properties, microstructure and water mobility. The results indicated that xylanase (60 mu g g(-1))-glucose oxidase (GOX) (40 mu g g(-1)) and xylanase (60 mu g g(-1))-glucose oxidase (40 mu g g(-1))-cellulase (30 mu g g(-1))-modified dough can improve the negative effects of the single enzyme on the dough in terms of extensibility, tenacity and stability, leading to the formation of a softer gluten matrix. This may be due to xylanase (60 mu g g(-1))-GOX (40 mu g g(-1)) and xylanase (60 mu g g(-1))-GOX (40 mu g g(-1))-cellulase (30 mu g g(-1))-modified dough reduced the free sulfhydryl and significantly increased water-extractable arabinoxylan content (P < 0.05) and enhanced more less-tightly bound water availability. The microstructure observation showed that xylanase (60 mu g g(-1))-GOX (40 mu g g(-1)) and xylanase (60 mu g g(-1))-GOX (40 mu g g(-1))-cellulase (30 mu g g(-1)) modified dough exhibited a more compact and continuous gluten matrix.

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