Bread Quality Research Articles

Characterization of whole seeds lipids, extracted lipids composition in bread wheat (T.aestivum L.) genotypes grown in Eskisehir province in Türkiye

Characterization of Whole Seeds Lipids, Extracted Lipids Composition in Bread Wheat (T.aestivum L.) Genotypes Grown in Eskisehir Province in Türkiye Murat OLGUN1, Arzu KÖSE2, Savaş BELEN2, Yaşar KARADUMAN1, Zekiye BUDAK BAŞÇİFTÇİ1, Nazife Gözde AYTER ARPACIOĞLU1, Metin TURAN3 ORCID: 0000-0001-6981-4545; 0000-0003-0675-8958; 0000-0001-7357-8127; 0000-0003-1306-3572; 0000-0002-4034-2537; 0000-0002-5121-4303; 0000-0002-4849-7680 1Osmangazi University, Faculty of Agriculture, Field Crop Department, Eskişehir 2Transitional Agricultural Research Institute, Eskişehir 3Yeditepe University, Faculty of Economics and Administrative Sciences, Department of Agricultural Trade and Management, Istanbul Abstract In this study, chemical components of whole seeds lipids, extracted lipids in wheat genotypes were analysed and effective and important components in lysine, Zn, B6 vitamin and the rate of linoleic acid/linolenic that is important for nutritional quality were determined by decision tree analysis. Bread wheat genotypes, Tosunbey, Alpu 01, ES26, Reis, Nacibey, Altay2000, Bayraktar 2000 and Rumeli, were used. Chemical compositions of whole seeds and seed lipids were investigated. Mean rate of components in lipids to total amount of while seed almost ranges between 53-68%. This mean that rate in minerals, amino acids, fatty acids-enzymes-vitamins was about 53%, 63 and 68%, respectively. Besides, except Ca and the rate of linoleic acid/linolenic acid, differences between whole seeds and lipids in genotypes for the other components were determined as significant at 1%. Differences for Ca and the rate of linoleic acid/linolenic acid were insignificant and significant at 5%, respectively. A substantial amount of components is present in wheat lipid. The ratio of these amounts to the whole seed is approximately one third. Lipid amount and its content composition are important for bread quality. Therefore, consuming whole wheat flour containing embryo and bran provides a better quality nutrition. This rich content of wheat lipid makes it a valuable substance for the cosmetic industry. The results showed that Tosunbey-G1, Alpu 01-G2, ES26-G3 and Nacibey-G5 had the highest nutritional values and better activity. Mn, tryptophan, Na, N and Ca were found as effective components in the shaping and activity of lysine. SOD, Ca, Mg, N, Fe, Na and K were concluded as significant components in Zn activity. Significant components were found in whole seed and lipid as linoleic, glutamine, N, Na and K for B6. In linoleic/linolenic rate, linolenic, N, Na were important components. Key Words: Bread wheat, genotype, minerals, amino acids, whole seeds lipid, extracted lipid, enzymes, vitamins, biplot, decision tree, lysine, Zn, B6 vitamin, rate of linoleic acid/linolenic acid

Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread

Effects of endogenous anthocyanins from purple corn on the quality, physicochemical properties and antioxidant capacity of bread

Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing

In the study, the effects of short-chain inulin (OP), natural inulin (OH), and long-chain inulin (OHP) at substitution levels of 3%, 6%, and 9%, as well as freezing of 0, 15, and 30 days, on the farinograph and extensograph characteristics of flour, the rheological properties, water distribution, and microstructure of dough, as well as the quality of the final steamed bread, were investigated. The findings revealed that inulin led to a reduction in the water absorption of the dough while increasing its stable time. Furthermore, inulin delayed the alteration of freezable water within the frozen dough. Notably, the addition of inulin resulted in a more cohesive and evenly arranged network structure within the frozen dough. Steamed bread supplemented with 6% OP, 6% OH, and 3% OHP consistently dislayed a higher specific volume and spread ratio. These findings offer valuable insights into the utilization of inulin in frozen wheat foods.

Proximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis

Approximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis were investigated. The main differences between the analyzed bee products were found in the content of protein (royal jelly), polysaccharides (bee bread), balsam (propolis), wax (propolis), and polyphenol (propolis). Bee products had considerable oil-holding capacity, water-binding capacity, water-holding capacity, emulsifying activity, and foaming capacity. Bee products had higher amounts of glucogenic amino acid, non-essential amino acid, sweet amino acid, hydrophobic amino acid, essential amino acid, ketogenic amino acid, and flavor amino acids and lower amounts of bitter amino acid, non-protein amino acid, branched-chain amino acid, and aromatic amino acid. Bee products contained higher amounts of unsaturated fatty acid, polyunsaturated fatty acid, monounsaturated fatty acid, saturated fatty acid, omega-3, and omega-6, and lower amounts of omega-9 and omega-7. Bee products, especially royal jelly, had a considerable health-promoting index, hypocholesterolemic index, omega-6/omega-3, atherogenicity index, and thrombogenicity index. Bee bread, royal jelly, and bee propolis showed good radical scavenging activity and effectively inhibited amylase and lipase similar to the control. Propolis, bee bread, and royal jelly are proposed as possible techno-functional ingredients for food and health.

Special bakery products - Acrylamide formation and bread quality are influenced by potato addition

Especially high levels of asparagine, like those present in potatoes, combined with reducing sugars, lead to increased acrylamide formation. As the influence of potato addition on acrylamide and baking quality in breads has not been examined yet, we aimed to investigate this area and prepared breads with potato flakes (7.5–22.5 g/100 g flour) at different moisture levels as a common mitigation approach (56.5–79.1 g/100 g flour). Analyses included reducing sugars (HPAEC–PAD), asparagine (HPLC) in dough, acrylamide (HPLC-MS/MS) in crumbs and crusts and baking quality measures (dimensions, baking yield, specific volume, lightness, browning index, firmness, crumb and crust moisture, crust-to-crumb ratio, crust thickness, pore analysis). High acrylamide concentrations were measured in crusts, reaching 292.3 ± 16.2 μg/kg, or 91.8 ± 5.3 μg/kg in bread. Significant (p < 0.001) linear correlations were identified between crust acrylamide and asparagine (r = 0.97), glucose (r = 0.85) and maltose (r = 0.92) in doughs, and also potato flakes addition (r = 0.95), surface browning index (r = 0.90) and bread lightness (r = −0.97). Summarizing, potato flakes addition led to higher precursor levels, while water addition influenced the reaction kinetics. Both parameters affected the quality of the bread significantly.

ASSESSMENT OF HIGH MOLECULAR WEIGHT PROTEINS IN SELECTED INDIGENOUS BREAD WHEAT VARIETIES OF PAKISTAN

Higher molecular weight gluten subunits (HMW-GS) articulate variation in allelic frequency, reflecting a strong correlation with bread quality. In order to determine this quality trait, 23 different Pakistani indigenous wheat varieties were screened that may be used as selection criteria in a breeding program. For detecting variations in HMW-GS, sodium dodecyl sulfate acrylamide gel electrophoresis was used. In all, 77 Glu-1 were identified including 25 at Glu-A1, 26 at Glu-B1 and 26 at Glu-D1. Alleles at Glu-1 were 2* with a frequency of 53.3% and N with 60% frequency at Glu-A1, 6+8 with 60%, 17+18 with 45 % at Glu-B1 and 5+10 with 60% and 72% at Glu-D1. The highest frequency of subunits 20 and 5+10 were found at Glu-B1-e and Glu-D1 (a), followed by a frequency of 2* and Null at Glu-A1 (b, c), which is then followed by 2+12 at GluD-1 (a). The lowest frequency of 13+16, 17+18 and 6+8 were observed at Glu-B1 (f, i, d), respectively. Glu-A1, Glu-B1, and Glu-D1 alleles showed genetic index (i.e. 0.587, 0.54), (0.587. 0.065 and 0.48, 0.39, respectively) with an average of 0.55 and 0.37. The glu-D1 locus has a lower genetic index comparatively. The composition N, 20, 5+10 was found in maximum number (4) in Fakhr-e-Sarhad, Pasban, Pirsabak-2004 and Tatara genotypes, followed by the composition of 2*, 20, 2+12 in one check (Marvi-2000) and two varieties i.e. Chakwal-97 and Bakhtawar-92. The results describing the allelic frequency and composition of bread wheat would benefit further breeding plans for wheat to select good quality parameters.

Kajian Mutu Kimia Dan Organoleptik Roti Tawar Dengan Penambahan Tepung Tempe

One of the ways to improve the nutritional value of fresh bread is to fortify the flour, including the use of legume flours such as soya beans, mung beans and also tempe flour. Tempe flour is a nutrient-rich flour that can be used as a blend with wheat flour to make bread. The aim of this research is to evaluate the chemical and organoleptic quality of fresh bread with the addition of tempe flour. This research uses an experimental method by carrying out experiments in the laboratory. The design used was a completely randomised design (CRD) with a single experiment, namely the addition of tempe flour in the preparation of fresh bread, consisting of 8 treatments, and each treatment was repeated three times, so that 24 experimental units were obtained. The observational data were analysed using analysis of variance (ANOVA) at 5% real level and further tested using HSD (High Significant Difference) test at 5% real level. The results showed that the percentage of tempe flour added had a significant effect on all the parameters observed. The higher the addition of tempe flour in the production of this bread, the higher the water content, protein content and fat content, while the starch content and ash content are lower. The addition of tempeh flour in the production of fresh bread up to 6% is still preferred by the panelists in terms of taste, aroma and colour with a good texture.

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat composite bread were investigated. Compared to controls (12.21-15.33 mg/g), phytate content decreased (p < 0.05) in sourdoughs (higher decline in L19 than J28 sourdoughs). Also, relative to controls, the lactic acid (26.87-48.82 mg/g) and acetic acid (2.62-12.33 mg/g) increased (p < 0.05), while the total dietary fiber (TDF) decreased by 22.73 to 38.83 % and soluble dietary fiber (SDF) increased by 22.29 to 78.02 % in sourdoughs. In bread, phytate content decreased (p < 0.05) from 8.68-11.15 mg/g in controls to 0.95-3.21 mg/g in bread prepared with sourdoughs: greater decline in L19 than J28 sourdoughs with wheat bran and black bean. Compared to controls, SDF increased from 0.78-1.63 to 1.17-2.82 mg/g in breads prepared with sourdoughs: higher increase in J28 than L19 sourdoughs with wheat bran in black bean. Subsequently, specific volume increased, crumb firmness and chewiness reduced, staling rate during storage declined and overall sensory acceptance increased in breads prepared with sourdoughs than controls. Particularly, use of J28 than L19 starters and supplementation of wheat bran in black bean sourdough led to better outcomes. Therefore, sourdough acidification, the additive effect of wheat bran in black bean enhanced TDF in sourdough: this increased enzyme activity and synthesis of metabolites which were responsible for the improved baking quality, sensory acceptance and staling properties of breads prepared with sourdough. In conclusion, the use of carefully selected lactic acid bacteria starters, wheat bran supplementation in black bean flour sourdough improved the baking quality, shelf-life and staling properties of bread.

Wheat bread partially replaced with fermented cowpea flour: optimizing the formulation and storage study at 25 °C

Incorporating legume flours, like fermented cowpea flour (FCF), into wheat bread presents an opportunity to enhance protein intake. Fermenting cowpea flour through solid-state methods led to 79 % decrease in phytate levels, a 46 % reduction in tannins, and a 160 % increase in free amino acids. This study further aimed to optimize wheat bread by substituting wheat flour with FCF using a d-optimal mixture design. Varied proportions of wheat flour (66.3–93.7 %), FCF (5–30 %), xanthan gum (0.5–3 %), and lecithin (0.3–1 %) were tested to assess bread qualities such as hardness, color changes in crust and crumb, and specific loaf volume. A special cubic model was fitted to each response. The optimized blend comprised 75.2 % wheat flour, 22.9 % FCF, 1.6 % xanthan gum, and 0.3 % lecithin, scoring a desirability value of 0.63. The corresponding bread crumb hardness was 1981.3 N, and the loaf volume was 1.84 cm3/g. Shelf-life evaluation at 25 °C revealed microbial stability (aerobic mesophile count < 5 log10 cfu/g) of 6 days, with a decline in overall acceptability (9-point scale) ratings from 7.1 to 5.3 after this period. Over time, the bread's crumb experienced increased hardness and retrogradation enthalpy while moisture migration from crumb to crust was observed.

Effect of roselle and purple rice powder on baking quality and aroma characteristic of bread

The effects of different dosages of roselle flour (0 %, 4 %, and 8 %) and purple rice flour (5 %, 10 %, and 15 %) on the properties of the dough, the quality of the bread, the phenolic compounds contained, the anthocyanin content and the aroma profile were investigated by adding roselle flour and purple rice flour to the wheat flour. The results showed that the addition of purple rice flour elevated the G′ and G″ of the dough and improved the viscoelasticity of the bread. The addition of roselle flour disrupted the gluten network structure in the bread, resulting in an increase in chewiness and hardness, but within acceptable limits. The color of the bread also changed significantly. In addition, increased polyphenol content in the bread, roselle flour, and purple rice flour significantly (p < 0.05) increased the aroma profile of bread, giving it a richer odor. In particular, the presence of more acids, alkanes and heterocyclic compounds associated with fruity flavors also adds a distinctive burnt and ‘roasted’ note. Therefore, the addition of moderate amounts of roselle flour and purple rice flour was beneficial in improving the baking quality of bread, especially positively affecting the flavor.

Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase

Six bread wheat varieties (modern wheats) widely grown in Turkey and nine different bread wheat varieties registered prior to 1970 (old wheats) were used in the present study. This study aimed to determine and compare the quality characteristics, dietary fiber contents and in vitro glycemic index of whole wheat breads produced using modern and old bread wheat varieties. The effect of xylanase on the quality, staling and dietary fiber content of whole wheat breads was also investigated. Mean sedimentation and modified sedimentation values, Farinograph development time, stability, quality number of whole wheat flours produced by modern wheats were higher than those of the old varieties. Whole wheat breads of modern varieties had higher mean volume and lower firmness values as compared to old varieties. Whole wheat breads of old wheat varieties had higher mean soluble dietary fiber content as compared to that of modern wheat varieties. Xylanase addition generally had an increasing effect on bread volume and soluble dietary fiber contents and a softening effect on firmness values. There were no significant differences between the mean (in vitro) glycemic index values of whole wheat breads produced from modern and old varieties. The results in the present study indicated that modern bread wheat varieties had better whole wheat bread making quality as compared with old bread wheat varieties. In addition, xylanase usage in whole wheat bread formula had an improving effect on whole wheat bread quality.

Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread

Pediococcus pentosaceus has a promising potential to improve the quality and flavor of Chinese steamed bread (CSB), but its synergistic effect with Saccharomyces cerevisiae is still unclear. In this study, P. pentosaceus was cocultured with three S. cerevisiae isolates separately, which had different leavening ability. The times required for the fermentation of dough by 2 times the volume of S. cerevisiae isolates ACX 0089, ACX 0490 and ACX 0078 were 46, 88 and 120 min, respectively. The results showed that the leavening ability of S. cerevisiae had a significant impact on the quality of CSBs. Compared other S. cerevisiae isolates, the ACX 0490 cocultured with P. pentosaceus increased the contents of bound water and free water in CSB, decreased the content of semibound water, and produced larger and regular porosity, thus endowed a greater specific volume and softer texture. A total of 36 volatile organic compounds (VOCs) were found in CSBs, with alcohols accounting for the main component. The coculture of P. pentosaceus with the intermediate leavening ability of S. cerevisiae ACX 0490 produced the highest proportion of esters among all CSBs. Moreover, S. cerevisiae ACX 0490 endowed the CSB unique VOCs, including cyclodecanol, ethylacetate, and 3,5-dimethylbenzaldehyde. The results of sensory evaluation also showed that S. cerevisiae ACX0490 cocultured CSB obtained the highest scores among all the test samples. The results provided a reference for selecting S. cerevisiae isolates with different leavening ability and the combination of P. pentosaceus to achieve the best quality and flavor of CSB.

Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread

The structure of frozen dough was damaged due to the recrystallization of ice crystals during freeze-thawing. Therefore, the effect of bovine hide gelatin antifreeze peptides (BgAFPs) on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread was investigated. The results showed that BgAFPs exhibited a high thermal hysteresis activity at 1.64 °C and possessed the significant ability to inhibit ice crystals growth due to its -Gly-X-Y- (where X was mostly proline or hydroxyproline, Y was any amino acid) repeating sequences. The decrease in gassing rate of frozen dough without BgAFPs (41.31%) was significantly greater than those of frozen dough with BgAFPs (36.32%, 27.74% and 24.30%), revealing that the BgAFPs had cryoprotective effect on yeast cells. Additionally, BgAFPs maintained a continuous apparent morphology of the frozen dough by inhibiting water migration. Specifically, the freezable water content in the frozen dough with 0% and 1.0% BgAFPs increased from 63.35% and 59.41% to 73.74% and 64.36%, respectively. Furthermore, BgAFPs increased the specific volume and springiness, decreased the hardness of the steamed bread. These results suggested that BgAFPs effectively attenuated the freeze-thaw induced damage to frozen dough and improved the quality of steamed bread.

Microbial Preservation and Contamination Control in the Baking Industry

The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection.

Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.

Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.

Digital Image Analysis to Evaluate Sensory Attributes of Protein-Enriched Whole-Wheat Bread

New food products or reformulated food products require intensive sensory assessment using a group of panelists before launching in the market. Sometimes, the sensory results obtained by the panelists are inconclusive due to their subjective scores. An indirect and accurate method to evaluate the sensory attributes using images is highly beneficial to conduct preliminary screening during product development stages. Therefore, the objective of this study was to determine the potential of red-green-blue (RGB) color images to evaluate the sensory qualities of whole wheat bread reformulated with pea and soy protein isolates as model food. In this study, reformulated whole wheat (WW) bread was used as model food to determine the potential of digital color images in assessing the selected sensory attributes. Seven types of WW bread was evaluated by ten untrained panelists. Four features (edge detection, pore numbers, pore area and Hu-moment similarity) were extracted from the images of the bread slices and compared with measured sensory scores. In general, the polynomial regression models yielded higher R2 values than linear regression models. The R2 values in polynomial regression models ranged 0.82-0.97, 0.60-0.92, 0.55-0.96, 0.77-0.99, 0.67-0.97, and 0.50-0.87 for chewiness, graininess, moistness, taste, desired aroma and overall acceptability, respectively. Hu-moment similarity provided the highest R2 values for the sensory attributes in polynomial regression models. In conclusion, although image-based sensory assessment may not substitute the current human sensory, it can provide valuable information to supplement the decision making process.

The Effect of Carob Extract on Antioxidant, Antimicrobial and Sensory Properties of Bread

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food.

Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life

Arabinoxylan (AX) is a potential health-promoting fiber ingredient that could be used to improve nutritional properties of bread, but is also known to affect bread and dough quality. To identify the role of feruloylation and hydrolysis of wheat bran AX on bread quality and shelf-life, hydrolyzed and unhydrolyzed AX with low and high ferulic acid content were incorporated into wheat bread. Water absorption, visual appearance, specific volume, and crumb structure were evaluated in fresh bread, and texture and moisture content over 14 days of storage. Feruloylated and unhydrolyzed AX breads underwent less moisture loss during storage but none of the AX fractions retarded crumb hardening. Feruloylated and hydrolyzed AX breads were comparable to control bread even at the highest addition level (5%) in terms of volume and crumb structure. The higher quality of these breads was associated with ferulic acid content and lower molar mass based on multivariate analysis. Based on our work, knowledge on specific AX structure can facilitate the use of increased AX levels in breadmaking.

Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis.

Xylanase is an essential component used to hydrolyze the xylan in wheat flour to enhance the quality of bread. Presently, cold-activated xylanase is popularly utilized to aid in the development of dough. In this study, ancestral sequence reconstruction and molecular docking of xylanase and wheat xylan were used to enhance the activity and stability of a thermophilic xylanase. The results indicated that the ancestral enzyme TmxN3 exhibited significantly improved activity and thermal stability. The Vmax increased by 2.7 times, and the catalytic efficiency (Kcat/Km) increased by 1.7 times in comparison to TmxB. After being incubated at 100 °C for 120 min, it still retained 87.3% of its activity, and the half-life in 100 °C was 330 min, while the wild type xylanase was only 55 min. This resulted in an improved shelf life of bread, while adding TmxN3 considerably enhanced its quality with excellent volume and reduced hardness, chewiness, and gumminess. The results showed that the hardness was reduced by 55.2%, the chewiness was reduced by 40.11%, and the gumminess was reduced by 53.52%. To facilitate its industrial application, we further optimized the production conditions in a 5L bioreactor, and the xylanase activity reached 1.52 × 106 U/mL culture.

Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of Triumffeta pentendra gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.