RESUMEN
The micronization process by jet mill of whole wheat flour in addition to xylanase application may be used to improve dough properties and baking quality. This study aimed to evaluate the dough formation and bakery performance of whole wheat flour micronized using jet mill and having different particle sizes and xylanase content A decrease in particle size increased water absorption and increased dough stability by 3.7 units. Increase in xylanase content decreased the dough stability and mixture tolerance, resulting in reduced strength. Although the dough quality reduced, this was not evident in bread quality. In bread, the increase in xylanase content increased the specific volume and improved the texture profile. The 158 and 261 µm particle sizes with 60 and 100 mg kg-1 xylanase content reduced the undesirable effects of fibers in the dough, which may lead to improved bread making, thus enhancing improved consumer acceptance.
RESUMEN
BACKGROUND: Knowledge of the structural behavior of dough elaborated using whole grain wheat flour (WGWF) and xylanase is fundamental for the elaboration of products with high nutritional content, especially when the particle size of the flour is altered. In the present study, we investigated the effect of varying concentrations of xylanase on the formation of dough with different particle sizes of WGWF. RESULTS: Phenolic compounds, fibers and proteins are the components that undergo the most change and interfere with dough formation. A small particle size favors the extraction of phenolic compounds and dietary fibers, resulting in a high-quality dough. There was a protective effect of the stable phenolic compounds on the gluten network. An increase in fiber degradation and a decrease in phenolic compounds was noted as the xylanase concentration increased. Although xylanase increased free sulfhydryl (-SH) groups in gluten, there was no change in dough formation and dough stability with an increasing xylanase concentration. CONCLUSION: The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg-1 ) in samples with a particle size of 158 µm can be used to improve dough characteristics. © 2019 Society of Chemical Industry.