Effect of Xylanase on Quality Attributes of Whole‐wheat bread

Abstract Partially purified xylanase was used in whole‐wheat bread manufacturing to study its effect on the quality attributes of the bread during storage at room temperature (25 ± 2 C ) and refrigerated temperature (4 ± 1 C ). Incorporation of xylanase resulted in reduced water absorption for dough preparation and reduced moisture loss from bread during storage. Addition of xylanase resulted in increased specific volume, increased shelf life, lower firmness during storage, reduced staling and brighter color of bread compared with that prepared without enzyme. Total color difference ΔE increased with storage time, but the extent of increase was lower in xylanase‐supplemented bread. Glass transition temperature increased slowly during storage with significant ( P < 0.05) enthalpy change. Rate of increase of firmness during storage was lower in xylanase‐supplemented bread as compared with control. Xylanase supplementation resulted in improved sensory attributes of bread. Practical Applications Inadequate rising of dough leading to hardness, reduced volume and grainy mouthfeel results due to presence of bran in whole‐wheat bread. Additives are therefore used to overcome this problem. Use of hydrolase in whole‐wheat bread results in better color and flavor, softer texture, longer shelf life, fiber‐rich nutritious bread. Partially purified microbial xylanase was used in the present study to produce whole‐wheat bread with better sensory properties.