Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes

Abstract

ABSTRACT The rheological and scanning electron microscopic studies of bread doughs treated with fungal α‐amylase (FA), glucose oxidase (GO), protease (PRO), and xylanase (XY) showed that addition of FA or PRO decreased, whereas XY or GO increased the dough stability, resistance to extension, and area, respectively. A micrograph of bread with FA showed some slight deformation in starch granules. In bread dough with GO and PRO, protein matrix could be seen as aggregates and broken segments. Thinning of the protein matrix was observed in XY‐treated dough. The quality of bread was best with XY, as it produced the highest improvement in specific loaf volume and overall quality score.