Title

Improving bread quality using Deinococcus geothermalis glycogen branching enzyme

Conference Dates

September 24-28, 2017

Abstract

Glycogen branching enzyme(GBE) catalyzes transglycosylation reaction producing α-1,6-glucosidic linkages by cleaving an α-1,4-glucosidic linkage. Deinococcus geothermalis GBE (DgGBE) has the unique activity to form a large number of short oligosaccharide side chains(degree of polymerization 3~5) from the reaction with amylose. To observe the influence of DgGBE on bread quaility, we added 100 unit of the enzyme per kg of the flour at the step of mixing dough. During the fermentation, DgGBE treated dough showed 50~100% larger volume than control. After baking, the total volume and the specific volume of DgGBE treated loaf showed about 10% larger than those of control. The baked breads were sliced to 2cm of depth and stored in 25 degrees celcius, and then the texture was evaluated by texture analyzer during storage time. Hardness and Chewiness of DgGBE treadted bread increased slowly to compared with those of the control. DgGBE treated bread showed a significant effect on antistaling.

1. Shupeng Wua, Yu Liu , Qiaojuan Yan , Zhengqiang Jiang (2014) Gene cloning, functional expression and characterisation of a novel glycogen branching enzyme from Rhizomucor miehei and its application in wheat breadmaking. Food Chemistry 159 (2014) 85-94

2. José Manuel Amigo , Arantxa del Olmo Alvarez , Merete Møller Engelsen , Henrik Lundkvist , Søren Balling Engelsen (2016) Staling of white bread crumb and effect of maltogenic α-amylases. Part 1 : Spatial distribution and kinetic modeling of hardness and resilience. Food Chemistry 208 (2016) 318-325

Additional Files
166 - Eun-Ji Park.pdf (188 kB)

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