Driss Dorra, Bhiri Fatma, Siela Mariem, Bessess Souhail, Chaabouni Semia, Ghorbel Raoudha
Unité Enzymes et Bioconversions.
Unité d'Analyses AlimentaireEcole Nationale d'Ingénieurs de Sfax, University of Sfax, BP 1173, Sfax, 3038, Tunisia.
J Texture Stud. 2013 Feb;44(1):75-84. doi: 10.1111/j.1745-4603.2012.00367.x. Epub 2012 Jul 26.
In this study xylanase from Penicillium occitanis Pol6, as a bread improver, was tested in whole-wheat bread. The purified xylanase termed PoXyn2 was used as an additive at a very small quantity (0.12 U/g flour basis) during mixing of wheat flour. The effects of xylanase addition on the fermentation stage and the final bread quality were analyzed. Remarkable decrease (8%) in water absorption and increase in dough rising (36.8%) were noticed. Final moisture content of the bread was higher (37.50%) than control (23.56%). Improvements in volume (17.8%) and specific volume (34.9%) were also significant. Sensory evaluation indicated better flavor, taste, softness and overall acceptability. Texture profile analysis confirmed the rheological changes. Firmness was decreased by more than twofolds. Improvements in cohesiveness and decline in springiness and gumminess were observed. PRACTICAL APPLICATIONS: The baking industry is shifting toward producing whole-wheat fiber-rich bread using enzymes such as xylanase, which can improve dough machinability and stability, oven spring, loaf volume, crumb structure and shelf life. This hypothesis is supported by determining the functional and rheological properties of supplemented dough with purified Penicillium occitanis xylanase. The improved bread was assessed by a panel of five judges for sensory evaluation. Furthermore, significant improvement in textural properties was noticed.
在本研究中，将来自奥克西坦青霉Pol6的木聚糖酶作为面包改良剂在全麦面包中进行了测试。纯化后的木聚糖酶PoXyn2在小麦粉混合过程中以非常少量（基于面粉0.12 U/g）作为添加剂使用。分析了添加木聚糖酶对发酵阶段和最终面包品质的影响。发现吸水率显著降低（8%），面团膨胀率增加（36.8%）。面包的最终水分含量更高（37.50%），高于对照组（23.56%）。面包体积（17.8%）和比容（34.9%）的改善也很显著。感官评价表明风味、口感、柔软度和总体可接受性更好。质地剖面分析证实了流变学变化。硬度降低了两倍多。观察到内聚性有所改善，弹性和黏性下降。实际应用：烘焙行业正朝着使用木聚糖酶等酶生产富含全麦纤维的面包转变，这些酶可以改善面团的加工性能和稳定性、醒发程度、面包体积、面包心结构和保质期。通过测定添加纯化的奥克西坦青霉木聚糖酶的面团的功能和流变学特性，支持了这一假设。由五名评委组成的小组对改良后的面包进行了感官评价。此外，还注意到质地特性有显著改善。
