Abstract
SummaryThis 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 μg g−1)–glucose oxidase (GOX) (40 μg g−1) and xylanase (60 μg g−1)–glucose oxidase (40 μg g−1)–cellulase (30 μg 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 μg g−1)–GOX (40 μg g−1) and xylanase (60 μg g−1)–GOX (40 μg g−1)–cellulase (30 μg 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 μg g−1)–GOX (40 μg g−1) and xylanase (60 μg g−1)–GOX (40 μg g−1)–cellulase (30 μg g−1) modified dough exhibited a more compact and continuous gluten matrix.
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