Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil.
Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil.
J Sci Food Agric. 2019 Sep;99(12):5392-5400. doi: 10.1002/jsfa.9799. Epub 2019 Jun 9.
Knowledge of the structural behavior of dough elaborated using whole grain wheat flour (WGWF) and xylanase is fundamental for the elaboration of products with high nutritional content, especially when the particle size of the flour is altered. In the present study, we investigated the effect of varying concentrations of xylanase on the formation of dough with different particle sizes of WGWF.
Phenolic compounds, fibers and proteins are the components that undergo the most change and interfere with dough formation. A small particle size favors the extraction of phenolic compounds and dietary fibers, resulting in a high-quality dough. There was a protective effect of the stable phenolic compounds on the gluten network. An increase in fiber degradation and a decrease in phenolic compounds was noted as the xylanase concentration increased. Although xylanase increased free sulfhydryl (-SH) groups in gluten, there was no change in dough formation and dough stability with an increasing xylanase concentration.
The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg ) in samples with a particle size of 158 μm can be used to improve dough characteristics. © 2019 Society of Chemical Industry.
了解使用全麦小麦粉（WGWF）和木聚糖酶制作面团的结构行为对于生产高营养含量的产品至关重要，特别是当面粉的粒度发生变化时。在本研究中，我们研究了不同浓度木聚糖酶对不同粒度 WGWF 面团形成的影响。
酚类化合物、纤维和蛋白质是变化最大且干扰面团形成的成分。较小的颗粒尺寸有利于提取酚类化合物和膳食纤维，从而形成高质量的面团。稳定的酚类化合物对面筋网络有保护作用。随着木聚糖酶浓度的增加，纤维降解增加，酚类化合物减少。尽管木聚糖酶增加了面筋中的游离巯基（-SH）基团，但随着木聚糖酶浓度的增加，面团形成和稳定性没有变化。
较小粒径的 WGWF 不会导致面团质量下降。在粒径为 158μm 的样品中添加中等量的木聚糖酶（20mgkg）可用于改善面团特性。 © 2019 化学工业协会。
