Enzymatic Improvers as Natural Alternatives to Chemical Additives in Bread-Making | ||
| The Egyptian Science Magazine | ||
| Article 15, Volume 12, Issue 1, December 2025, Pages 179-192 PDF (561.51 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/esm.2025.464185 | ||
| Authors | ||
| Mohamed G.E. Gadallah* 1; Ahmed I. Aljalisi* 2 | ||
| 1Food Science and Human Nutrition Dept., College of Agriculture and Food, Qassim University, Buraidah, Saudi Arabia Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt | ||
| 2Food Science and Human Nutrition Dept., College of Agriculture and Food, Qassim University, Buraidah, Saudi Arabia | ||
| Abstract | ||
| Wheat flour used in breadmaking must have certain qualities, including gluten strength, viscosity, and other properties. Therefore, bakers often add various chemicals to improve the properties of dough and bread. Therefore, the aim of this review is to highlight the most important enzyme improvers as additives during bread making, which are considered generally recognized as safe (GRAS) and natural alternative to chemical improvers. The mixture of α-amylase and glucose oxidase improves dough elasticity and increases bread volume. Adding commercial enzyme blends that feature α-amylase and lipase activity to bread samples produced using the straight dough method improves the bread's shelf life and results in a more thermally stable amylose-lipid complex. The transglutaminase-catalyzed glutamine-lysine crosslink leads to the formation of high molecular weight polymers, altering the functional characteristics of proteins and enhancing the rheological and textural qualities of bread. Xylanase converts hemicellulose that is not soluble in water into a soluble form, allowing it to retain moisture in the dough, which results in larger bread volume, enhanced crumb texture, reduced dough firmness, and minimized stickiness. Lipases improve the dough stability and the gluten structure, which improves the properties of dough management and processing by machines. In pan bread, the enhanced dough flow properties from protein hydrolysis may aid in filling the loaf pans, thereby improving the shape of the loaves. | ||
| Keywords | ||
| enzymes improvers; bread volume; amylases; cross-linking; oxidizing enzymes | ||
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