Optimizing techno-functionality of germinated whole wheat flour steamed bread via glucose oxidase(Gox)and pentosanase(Pn)enzyme innovation

作     者：Muhammad Bilal Yining Zhang Dandan Li Chong Xie Runqiang Yang Zhenxin Gu Dong Jiang Pei Wang Muhammad Bilal;Yining Zhang;Dandan Li;Chong Xie;Runqiang Yang;Zhenxin Gu;Dong Jiang;Pei Wang

作者机构：College of Food Science and TechnologyWhole Grain Food Engineering Research CenterNanjing Agricultural UniversityNanjingJiangsu 210095China National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop PhysiologyEcologyand ManagementMinistry of Agriculture/National Engineering and Technology Center for Information AgricultureNanjing Agricultural UniversityNanjingJiangsu 210095China The Sanya Institute of Nanjing Agricultural UniversitySanya 572024China 

出 版 物：《Grain & Oil Science and Technology》 (粮油科技（英文版）)

年 卷 期：2023年第6卷第4期

页      面：219-226页

核心收录：

学科分类：0831[工学-生物医学工程（可授工学、理学、医学学位）] 0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 080701[工学-工程热物理] 0817[工学-化学工程与技术] 08[工学] 0807[工学-动力工程及工程热物理] 0804[工学-仪器科学与技术] 0703[理学-化学] 083202[工学-粮食、油脂及植物蛋白工程] 0702[理学-物理学] 

基　　金：supported by the Young Elite Scientists Sponsorship Program by CAST(2022QNRC001) National Key Research and Development Plan Project(2022YFD2301401) Outstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu Province(BK20211576) the Central Government Guides Local Funds(ZYYD2023A13) Key Technology Research and Development Program of Hainan Province(ZDYF2022XDNY233) the China Postdoctoral Science Foundation(2018 M630564) a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions 

主　　题：Germinated wheat Steamed bread Enzymes Rheology Starch crystals Techno-functionality 

摘      要：Germination,a powerful biofortification technique,holds immense potential in bolstering the micronutrient profile of essential staple grains,thereby paving the way for optimal nutritional *** primary goal of this study was to improve the technological functionality of germinated wheat flour by incorporating pentosanase(Pn)and glucose oxidase(Gox)enzymes,with particular emphasis on the evolutionary changes in its *** inclusion of Gox did not produce any substantial impact on the volumetric characteristics of the steamed *** incorporation of Pn and Gox has been seen to enhance the overall excellence of steamed bread by optimizing loaf volume and textural characteristics while also improving the thermal stability of the *** existence of two endothermic peaks could be attributed to bound water or alterations in the granules within the starch crystallization *** Pn and Gox reduced and increased the formation and stability time of the dough,respectively.A certain ratio was employed to assess alternations in the crystallinity of starch granules over a limited *** steaming,a significant decrease in IR1047/1022 was observed,indicating that the elevated temperature partially disrupted the internal starch crystal structure,leading to a gelatinization reaction with *** ratio of tensile resistance(R)and elongation(E)of dough increased significantly compared to the *** results obtained from this study indicate that the simultaneous inclusion of enzymes(Pn+Gox)holds significant promise for expanding the technological functionality of germinated wheat flour dough and improving the quality attributes of steamed bread.