Thermo-mechanical and Micro-structural Properties of Xylanase Containing Whole Wheat Bread

In this study, influence of xylanase on the physicochemical properties and sensory qualities of the whole wheat bread during storage was investigated. Microstructure, textural, thermal, Scanning Electron Microscopic (SEM), X-Ray Diffraction (XRD) studies of whole wheat bread were conducted at ambient temperature of 25 and 4°C. During storage at different temperatures, bread containing xylanase exhibited less firmness but larger volume with whiter crumb color and longer shelf life as compared to control bread. Results of firmness, enthalpy, Fourier Transformation Infra Red (FTIR) and X-Ray Diffraction (XRD) studies suggested a lower staling rate of bread containing xylanase as compared to control one. Bread containing xylanase showed a smoother surface and more uniform pore size than the control. Significant differences in microstructure of control and bread containing xylanase were observed which might be attributed due to the change in water starch gluten interaction. These differences were also found to be interrelated to the textural properties of bread. Better sensory features were achieved in bread containing xylanase.

Source: Food Science and Human Wellness - October 26, 2016 Category: Food Science Source Type: research