Effects of sourdough and enzymes on staling of high-fibre wheat bread

Kati Katina (Corresponding Author), Marjatta Salmenkallio-Marttila, Riitta Partanen, Pirkko Forssell, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

145 Citations (Scopus)

Abstract

The effects of sourdough and enzyme mixture (α-amylase, xylanase and lipase) on the specific volume, staling and microstructure of wheat pan bread supplemented with wheat bran were studied. Staling of bread was followed for 6 days by measuring the crumb firmness, changes in crystallization of amylopectin (DSC), increase in signal from the solid phase (NMR) and by light microscopy. The most effective treatment in improvement of quality was the combination of bran sourdough and enzyme mixture. During storage the rate of changes in crumb firmness, amylopectin crystallinity and rigidity of polymers were greatest for the white wheat bread. The most pronounced microstructural changes were swelling of starch granules and separation of amylose and amylopectin in the starch granules. Least changes in crumb firmness, amylopectin crystallinity and rigidity of polymers were observed in bran sourdough bread with enzymes. In contrast to white wheat bread, the starch granules were very much swollen in bran sourdough bread with enzyme mixture. This was hypothesized to be due to the higher water content of bran bread, and degradation of cell wall components leading to altered distribution of water among starch, gluten and bran particles during storage.
Original languageEnglish
Pages (from-to)479-491
JournalLWT - Food Science and Technology
Volume39
Issue number5
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

sourdough
Bread
bran
Triticum
amylopectin
dietary fiber
Amylopectin
wheat
sourdough bread
starch granules
breads
Starch
Enzymes
firmness
enzymes
texture
polymers
Polymers
water distribution
cell wall components

Keywords

  • Bran
  • Sourdough
  • Enzymes
  • High-fibre baking
  • Shelf-life

Cite this

Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., & Autio, K. (2006). Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT - Food Science and Technology, 39(5), 479-491. https://doi.org/10.1016/j.lwt.2005.03.013
Katina, Kati ; Salmenkallio-Marttila, Marjatta ; Partanen, Riitta ; Forssell, Pirkko ; Autio, Karin. / Effects of sourdough and enzymes on staling of high-fibre wheat bread. In: LWT - Food Science and Technology. 2006 ; Vol. 39, No. 5. pp. 479-491.
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abstract = "The effects of sourdough and enzyme mixture (α-amylase, xylanase and lipase) on the specific volume, staling and microstructure of wheat pan bread supplemented with wheat bran were studied. Staling of bread was followed for 6 days by measuring the crumb firmness, changes in crystallization of amylopectin (DSC), increase in signal from the solid phase (NMR) and by light microscopy. The most effective treatment in improvement of quality was the combination of bran sourdough and enzyme mixture. During storage the rate of changes in crumb firmness, amylopectin crystallinity and rigidity of polymers were greatest for the white wheat bread. The most pronounced microstructural changes were swelling of starch granules and separation of amylose and amylopectin in the starch granules. Least changes in crumb firmness, amylopectin crystallinity and rigidity of polymers were observed in bran sourdough bread with enzymes. In contrast to white wheat bread, the starch granules were very much swollen in bran sourdough bread with enzyme mixture. This was hypothesized to be due to the higher water content of bran bread, and degradation of cell wall components leading to altered distribution of water among starch, gluten and bran particles during storage.",
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Katina, K, Salmenkallio-Marttila, M, Partanen, R, Forssell, P & Autio, K 2006, 'Effects of sourdough and enzymes on staling of high-fibre wheat bread', LWT - Food Science and Technology, vol. 39, no. 5, pp. 479-491. https://doi.org/10.1016/j.lwt.2005.03.013

Effects of sourdough and enzymes on staling of high-fibre wheat bread. / Katina, Kati (Corresponding Author); Salmenkallio-Marttila, Marjatta; Partanen, Riitta; Forssell, Pirkko; Autio, Karin.

In: LWT - Food Science and Technology, Vol. 39, No. 5, 2006, p. 479-491.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Katina, Kati

AU - Salmenkallio-Marttila, Marjatta

AU - Partanen, Riitta

AU - Forssell, Pirkko

AU - Autio, Karin

PY - 2006

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AB - The effects of sourdough and enzyme mixture (α-amylase, xylanase and lipase) on the specific volume, staling and microstructure of wheat pan bread supplemented with wheat bran were studied. Staling of bread was followed for 6 days by measuring the crumb firmness, changes in crystallization of amylopectin (DSC), increase in signal from the solid phase (NMR) and by light microscopy. The most effective treatment in improvement of quality was the combination of bran sourdough and enzyme mixture. During storage the rate of changes in crumb firmness, amylopectin crystallinity and rigidity of polymers were greatest for the white wheat bread. The most pronounced microstructural changes were swelling of starch granules and separation of amylose and amylopectin in the starch granules. Least changes in crumb firmness, amylopectin crystallinity and rigidity of polymers were observed in bran sourdough bread with enzymes. In contrast to white wheat bread, the starch granules were very much swollen in bran sourdough bread with enzyme mixture. This was hypothesized to be due to the higher water content of bran bread, and degradation of cell wall components leading to altered distribution of water among starch, gluten and bran particles during storage.

KW - Bran

KW - Sourdough

KW - Enzymes

KW - High-fibre baking

KW - Shelf-life

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SN - 0023-6438

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