ALEXANDRU STOICA, ELENA BARASCU, ANA-MARIA HOSSU<br>Improving the Quality of Bread Made from “Short” Gluten Flours Using a Fungal Pentosanase and L-Cysteine Combination

ALEXANDRU STOICA, ELENA BARASCU, ANA-MARIA HOSSU
Improving the Quality of Bread Made from “Short” Gluten Flours Using a Fungal Pentosanase and L-Cysteine Combination

Abstract:

The “short” gluten flours cause problems in breadmaking due to high elasticity and low extensibility of gluten, which negatively affect dough capacity to retain the gases released from fermentation. Until now, the technological solution used was dough supplementation with reducing agents, particularly L-cysteine . Also, the use of enzymes that have as a substrate the flour pentosans can improve bread quality. The aim of this study is to demonstrate that the interdependence between the action of a reducing agent (L-cysteine ) and a fungal pentosanase can cause a superior improvement of physical quality indices of bread - volume, porosity and elasticity. For this purpose the characteristics of used flour were determined (moisture, ash content, wet gluten content, gluten deformation index, gluten index, Alveograph characteristics, Falling Number) and were done baking tests. The resulting bread was analyzed and the results showed an increase of 26% for volume, 11% for porosity and 10% for elasticity compared to the control sample (unsupplemented bread) when using the combination of additives, higher values than for their singular use. Keywords: pentosanase, L-cysteine, gluten network, “short” gluten flours

Issue: 2013, Volume 64, Issue 9

Pages:

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