Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters

The textural properties of wheat doughs made with different commercial amylases, xylanases/pentosanases, lipases and glucose-oxidase, singly and in mixed combinations, were investigated. Parameters from the texture profile analysis (TPA) and measurement of stickiness (Chen and Hoseney test) were determined after mixing the dough and after it had rested for 3.5 h. Resting of doughs led to softer and less cohesive doughs, with higher adhesive properties. Enzymes acted quickly and induced significant changes in the textural properties of doughs immediately after mixing. The influence of enzymes continued during resting. Xylanases/pentosanases substantially reduced dough consistency and increased stickiness, while addition of glucose-oxidase and specific lipases overcame these effects. Strong correlations could be established between different TPA parameters and stickiness and bread quality characteristics (i.e. volume, density and texture). Bread quality could be described by a single or multiple linear combination of textural variables.