Laboratory and commercial-scale evaluation of the effect of pure and commercial endoxylanases and endoglucanases on wheat flour bread quality

Roets, C. and Rose, S.H. and Muller, M. and Manley, M. (2015) Laboratory and commercial-scale evaluation of the effect of pure and commercial endoxylanases and endoglucanases on wheat flour bread quality. Acta Alimentaria, 44 (2). pp. 276-288. ISSN 0139-3006

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Abstract

The effect of a pure endoxylanase (Xyn2) and endoglucanase (EgII) from Trichoderma reesei on bread flour quality were compared to a commercial endoxylanase from Aspergillus niger (Com-xyl) and a cellulase-xylanase cocktail from T. reesei (Cel-xyl). Effects of these enzymes on dough quality, bread weight, height and crumb softness were analysed. Results obtained during commercial-scale baking tests often differed from those obtained during laboratory-scale tests; indicating that results from laboratory-scale baking tests cannot be extrapolated to commercialscale bread production. Low levels of endoxylanase activity benefited bread height and volume without affecting slice brightness in commercial-scale tests. The addition of endoglucanases and α-amylases can also be advantageous resulting in less endoxylanase activity required to obtain similar results.

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