Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat-cassava bread

Abstract

The objective was to study how water addition and addition of enzymes like xylanases and a laccase will improve the loaf quality of composite wheat-cassava bread. The loaf quality was determined by sensory profiling, volume measurement and texture profile analysis. High intensity of sensory hardness was measured at 58% water addition, likely due to insufficient plasticization of the gluten-starch network, while hardening and crumb structure collapse were observed at 76% water addition. Enzyme evaluation revealed higher pore size upon treatment with the xylanase Panzea® BG (Panzea) compared to other enzymes and the enzyme-free control. On the contrary, softening of bread quality was observed upon instrumental testing of the laccase Novozym® 51003 (laccase) at high dose, alone or in combination with a xylanase, either Panzea or Pentopan® Mono (Pentopan) possibly due to excessive oxidation of polyphenols and/or arabinoxylans. In confirmation to these findings, the combination of high water addition (70%) and Panzea treatment generated larger and better structured bread.