Liu, WBrennan, MargaretServenti, LucaBrennan, CS2017-07-302017-04-272017-11-012017-04-25Liu, W., Brennan, M.A., Serventi, L., & Brennan, C.S. (2017). Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran. Food Chemistry, 234, 93-102. doi:10.1016/j.foodchem.2017.04.1600308-814628551272 (pubmed)https://hdl.handle.net/10182/8372© 2017 Elsevier LtdThe present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (p < 0.05) decreased the values from 63.9 to 59.6% (wheat flour dough) and 71.4–67.1% (dough incorporated with 15% wheat bran). Compared to the single enzyme with the value of 34.1 mm, enzyme combination (6, 120 and 60 ppm) increased the extensibility of wheat flour dough by up to 42%. Additionally, combination of α-amylase, xylanase and cellulase had a synergetic effect on the dough rheology.pp.93-102Print-Electronicen© 2017 Elsevier Ltd. All rights reserved.cellulasexylanaseα-amylaserheologyDoughLabTriticumCellulaseEndo-1,4-beta XylanasesRheologyBreadDietary FiberFlouralpha-AmylasesJournal Article10.1016/j.foodchem.2017.04.160ANZSRC::0908 Food SciencesANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)1873-7072ANZSRC::3006 Food sciences