title: Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes.
abstract: The present study was conducted to investigate the impact of various treatments of xylanase produced by Aspergillus niger applied in bread making processes like during tempering of wheat kernels and dough mixing on the dough quality characteristics i.e. dryness, stiffness, elasticity, extensibility, coherency and bread quality parameters i.e. volume, specific volume, density, moisture retention and sensory attributes. Different doses (200, 400, 600, 800 and 1,000 IU) of purified enzyme were applied to 1 kg of wheat grains during tempering and 1 kg of flour (straight grade flour) during mixing of dough in parallel. The samples of wheat kernels were agitated at different intervals for uniformity in tempering. After milling and dough making of both types of flour (having enzyme treatment during tempering and flour mixing) showed improved dough characteristics but the improvement was more prominent in the samples receiving enzyme treatment during tempering. Moreover, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency and increase in volume & decrease in bread density. Xylanase treatments also resulted in higher moisture retention and improvement of sensory attributes of bread. From the results, it is concluded that dough characteristics and bread quality improved significantly in response to enzyme treatments during tempering as compared to application during mixing.
authors.affiliation: University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan.
authors.forename: Zulfiqar
authors.initials: Z
authors.lastname: Ahmad
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
authors.forename: Masood Sadiq
authors.initials: MS
authors.lastname: Butt
authors.affiliation: Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan.
authors.forename: Anwaar
authors.initials: A
authors.lastname: Ahmed
authors.affiliation: Department of Food Science and Technology, University College of Agriculture, BZ University, Multan, Pakistan.
authors.forename: Muhammad
authors.initials: M
authors.lastname: Riaz
authors.affiliation: Department of Eastern Medicine and Surgery, Faculty of Agriculture, University of Azad Jammu and Kashmir, Muzaffarabad A.K., Pakistan.
authors.forename: Syed Mubashar
authors.initials: SM
authors.lastname: Sabir
authors.affiliation: Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.
authors.forename: Umar
authors.initials: U
authors.lastname: Farooq
authors.affiliation: Department of Applied Chemistry, Government College University, Faisalabad, Pakistan.
authors.forename: Fazal Ur
authors.initials: FU
authors.lastname: Rehman
keywords: Baking; Dough; Dough mixing; Tempering; Xylanase