Xylanases enhance dough quality characteristics like stability, flexibility, extensibility, coherency by modifying the elasticity of gluten network which results in better crumb structure, improvement of crumb porosity, firmness, texture profile, higher moisture retention and extend shelf life of the bread.
Currently, much interest has been generated in using non-starch polysaccharide hydrolyzing enzymes in juice and baking industry. Xylanases of Aspergillus niger improve the overall bread quality characteristics
The loaf volume is one of the most important characteristics of bread quality. The bran portion absorbs large volume of water thus gluten network is not properly developed; poorly hydrated gluten results in lower loaf volume. Starch and non-starch hydrolyzing enzymes (xylanases) release free water therefore, modify the soluble fraction of dough. These effects are apparent immediately after mixing and continue during resting that change viscoelastic properties of dough contributing to the final bread volume.
The improved handling properties and stability of the dough are obtained by xylanase action on both soluble and insoluble pentosans in flour, thereby improving the elasticity of the gluten network, crumb structure and bread volume. These can be used for all types of bread as an alternative to/or in combination with emulsifiers.
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