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Abstract
Although starch is the main polysaccharide used in the fermentation of bread dough, wheat flour also contain some non-starch polysaccharides such as pentosans or hemicelluloses, which may contribute up to 3% of the total polysaccharide content of the flour. Despite being present in relatively low amounts, pentosans and hemicelluloses play an important role in dough rheology and bread properties. The aim of this work is to understand how the xylanases from Aspergillus niger and Trichoderma sp. influence dough rheology, such as elasticity, extensibility, strength and stability. When the extensograph parameters such as extensibility (E) and elasticity (R) were determined, it was possible to note that all dosages of xylanase from A. niger were capable of decreasing the dough elasticity in 21%. Depending on the dosage, the xylanase from Trichoderma sp. can decrease dough stability in the mixing and, consequently, the mixing time during the process. An increased dosage of Trichoderma xylanase decreased the elasticity in 32% and increased the extensibility by 8% following 45 min. It was also observed that raising dosages of Trichoderma xylanase in flour content affected the dough rheology more significantly than raising dosages of A. niger xylanase .
Highlights
Wheat is characterized by its high carbohydrate content of about 70%, low protein content (9 to 13%) and its small quantities of lipids, fiber and minerals
Despite being present in relatively low amounts, pentosans and hemicelluloses play an important role in dough rheology and bread properties
The aim of this study is to evaluate the different actions of the enzymes on flour dough rheology and draw a parallel with the characteristics that the enzymes provide to the dough
Summary
Wheat is characterized by its high carbohydrate content of about 70%, low protein content (9 to 13%) and its small quantities of lipids, fiber and minerals. The arabinoxylans are the major non-starch polysaccharides of the cell walls of wheat grain. They consist of a linear chain of units of β-Dxylanopyranosyl connected by α (1,4) links, which may be mono substituted at the O-3 or disubstituted at the O-3 and O-2 with α-L-arabinofuranosil (Saunier and OrtizOrdaz, 2005) units, for L-arabinose, glucuronic acid, ferulic acid, p-coumaroyl, D-galactose, acetyl and Larabinose (Subramaniyan and Prema, 2002; Collins et al, 2006; Berrin and Juge, 2008; Ahmed et al, 2009). Pentosans and hemicelluloses play an important role in the rheology of dough and properties of bread, because they are capable of absorbing 10 times their weight in water (Monfort et al, 1997). The role of arabinoxylans in dough and in the process of bread making is well described, as well as their capacity to decrease viscosity, to connect to water and their capacity for oxidative gelation (Redgwell et al, 2001)
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