Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology

Abstract

In this work, we evaluated the effects of nine commercial enzymes—fungal (AMY-F), bacterial (AMY-B), and maltogenic (AMY-M) α-amylases, fungal (XYL-F) and bacterial (XYL-B) xylanases, glucose oxidase (GOX), laccase (LAC), lipase (LIP), and transglutaminase (TG) on the rheological properties of common wheat flour. Falling Number (FN), farinography, and alveography analysess were carried out varying the enzyme concentrations from 25 to 833 U kg−1, aiming to reach baking quality. α-Amylases affected mainly the farinographic properties, reducing the water absorption (WA) and stability time (ST). AMY-B was the most effective enzyme to adjust the FN, needing 150 U kg−1, while for AMY-F and AMY-M, it was necessary 583 U kg−1. In all tests, XYL-B was more efficient than XYL-F, but both improved the W value and P/L ratio. At 25 U kg−1, GOX increased the development time (DT), as well as the ST and the P/L ratio. LAC, which is not a commonly used enzyme, significantly improved the ST and W values, being an interesting oxidant agent. Moreover, the ideal enzyme concentrations determined were compared with those suggested by the suppliers, with under and over dosages observed, especially for α-amylases and xylanases.