Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality
The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated with ben...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590336/ https://www.ncbi.nlm.nih.gov/pubmed/33133546 http://dx.doi.org/10.1002/fsn3.1782 |
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author | Shi, Kexin Wang, Pei Zhang, Chong Lu, Zhaoxin Chen, Meirong Lu, Fengxia |
author_facet | Shi, Kexin Wang, Pei Zhang, Chong Lu, Zhaoxin Chen, Meirong Lu, Fengxia |
author_sort | Shi, Kexin |
collection | PubMed |
description | The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated with benzoyl peroxide. The effect of ana‐rLOX on the strength of dough was analyzed by farinograph, extensograph, and dynamic rheological tests. Compared with the control, the stability time of dough treated with 40 IU/g ana‐rLOX increased by 35.4% and the farinograph quality number increased by 27.4%. In addition, the resistance to extension, as well as the elastic and viscous modulus, was improved by ana‐rLOX in a dose‐dependent manner. The height and specific volume of bread treated with ana‐rLOX increased by 17.3 and 15.2%, respectively, compared with the control, and the lightless, whiteness, and other textural parameters, such as hardness, springiness, chewiness, resilience, and gumminess, were significantly improved. Overall, the results of this study suggest the promising application of ana‐rLOX in enhancing quality of whole wheat flour. |
format | Online Article Text |
id | pubmed-7590336 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-75903362020-10-30 Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality Shi, Kexin Wang, Pei Zhang, Chong Lu, Zhaoxin Chen, Meirong Lu, Fengxia Food Sci Nutr Original Research The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated with benzoyl peroxide. The effect of ana‐rLOX on the strength of dough was analyzed by farinograph, extensograph, and dynamic rheological tests. Compared with the control, the stability time of dough treated with 40 IU/g ana‐rLOX increased by 35.4% and the farinograph quality number increased by 27.4%. In addition, the resistance to extension, as well as the elastic and viscous modulus, was improved by ana‐rLOX in a dose‐dependent manner. The height and specific volume of bread treated with ana‐rLOX increased by 17.3 and 15.2%, respectively, compared with the control, and the lightless, whiteness, and other textural parameters, such as hardness, springiness, chewiness, resilience, and gumminess, were significantly improved. Overall, the results of this study suggest the promising application of ana‐rLOX in enhancing quality of whole wheat flour. John Wiley and Sons Inc. 2020-08-28 /pmc/articles/PMC7590336/ /pubmed/33133546 http://dx.doi.org/10.1002/fsn3.1782 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Shi, Kexin Wang, Pei Zhang, Chong Lu, Zhaoxin Chen, Meirong Lu, Fengxia Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality |
title | Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality |
title_full | Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality |
title_fullStr | Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality |
title_full_unstemmed | Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality |
title_short | Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality |
title_sort | effects of anabaena lipoxygenase on whole wheat dough properties and bread quality |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590336/ https://www.ncbi.nlm.nih.gov/pubmed/33133546 http://dx.doi.org/10.1002/fsn3.1782 |
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