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Food Science and Human Wellness 2016, 5(4): 219-229 https://doi.org/10.1016/j.fshw.2016.09.001
Research Article | Open Access | Issue | Published: 27 October 2016

Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread

Show Author's Information G. Ghoshala( ),  U.S. Shivharea,  U.C. Banerjeeb
Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
Department of Pharmaceutical Technology, National Institute of Pharmaceutical Education and Research, SAS Nagar 160062, Punjab, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Microstructure, Texture, Enzyme, Firmness, Bread
Cite this article:
Ghoshal G, Shivhare U, Banerjee U. Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread. Food Science and Human Wellness, 2016, 5(4): 219-229. https://doi.org/10.1016/j.fshw.2016.09.001
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Abstract Full text About this article

Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides. Hemicelluloses are main components of cell walls of cereal grains. Moreover, hemicelluloses are considered as potential sources of mono- and oligosaccharides. In this study, influence of xylanase on the physicochemical properties and sensory qualities of the whole wheat bread during storage was investigated. Studies of whole wheat bread on microstructure, texture, thermotics, Scanning Electron Microscopic (SEM), X-Ray Diffraction (XRD) were conducted at ambient temperature of 25 and 4 °C respectively. 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.


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About this article

Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread

Show Author's information G. Ghoshala( ), U.S. Shivharea, U.C. Banerjeeb
Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
Department of Pharmaceutical Technology, National Institute of Pharmaceutical Education and Research, SAS Nagar 160062, Punjab, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides. Hemicelluloses are main components of cell walls of cereal grains. Moreover, hemicelluloses are considered as potential sources of mono- and oligosaccharides. In this study, influence of xylanase on the physicochemical properties and sensory qualities of the whole wheat bread during storage was investigated. Studies of whole wheat bread on microstructure, texture, thermotics, Scanning Electron Microscopic (SEM), X-Ray Diffraction (XRD) were conducted at ambient temperature of 25 and 4 °C respectively. 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.

Keywords: Microstructure, Texture, Enzyme, Firmness, Bread

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Publication history
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Publication history

Received: 17 October 2015
Revised: 18 September 2016
Accepted: 23 September 2016
Published: 27 October 2016
Issue date: December 2016

Copyright

© 2016 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

G. Ghoshal and U.S. Shivhare are thankful to AICTE, New Delhi, India (Grant sanction no. 8023/BOR/RPS-2/2006-07; dated 26/02/2007) for providing financial support to carryout this work. Authors are also thankful to Prof. Tejbir Singh from Department of Chemistry, Panjab University, Chandigarh for his generous help in interpreting FTIR results.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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