Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat bran.

Abstract

The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm), and cellulase (35 and 60ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50mL/g) and decreased the hardness to the minimum value (299.61g) when the concentration was 6, 120, 35ppm. Additionally, the combined enzymes (6, 120, and 35ppm) significantly (p<0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB.