Influence of enzymes and ascorbic acid on dough rheology and wheat bread quality

The combined action of ascorbic acid and two commercial enzymatic complexes containing amylase and xylanase/amylase was analyzed to determine their effects on dough rheology and bread quality. Seven bread formulations containing different concentrations of these improvers were used in the analysis. The rheological properties of each dough formulation were determined by moisture, gluten and farinograph tests. The breads were also characterized in general aspect - especially shelf-life - based on the presence of fungi. The dough rheology results showed that the formulation developed in the presence of 0.01% xylanase/amylase and 200 ppm of ascorbic acid was more efficient. Improved shelf-life was obtained from the formulations containing xylanase. The results showed that some technological characteristics of dough rheology and gluten index produced from the combination of these improvers can indicate in order to obtain specific features of the bread. Keywords: Food biotechnology, xylanase, amylase, dough properties, bread improvers