title: Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
abstract: A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread.
authors.affiliation: Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea.
authors.forename: Woosung
authors.initials: W
authors.lastname: Bae
authors.forename: Sung Ho
authors.initials: SH
authors.lastname: Lee
authors.forename: Sang-Ho
authors.initials: SH
authors.lastname: Yoo
authors.forename: Suyong
authors.initials: S
authors.lastname: Lee
mesh_terms: D000681:Amylases / Q000378:metabolism*; D001939:Bread / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D008320:Maltose / Q000031:analogs & derivatives* / Q000737:chemistry; D012212:Rheology / Q000379:methods*; D014908:Triticum / Q000737:chemistry*
chemical_list: D008320:Maltose; C009819:maltotetraose; D000681:Amylases
keywords: antiretrogradation; bread; maltooligosaccharides; maltotetraose-producing enzyme; whole grain