Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole wheat flour and improve the processing perfor...
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Tsinghua University Press
2025-06-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250149 |
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| author | Yingli Liu Shengjie Zhong Xiaoming Wei Maosi Fan Min Cai Zhengkai Wang Jing Wang |
| author_facet | Yingli Liu Shengjie Zhong Xiaoming Wei Maosi Fan Min Cai Zhengkai Wang Jing Wang |
| author_sort | Yingli Liu |
| collection | DOAJ |
| description | Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern. The purpose of this study is to apply 2 strains Bacillus sp. SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough. The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough, rapidly reduced its pH value and insoluble dietary fiber content, and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content. During the fermentation process, the viscoelasticity of the dough decreased, free sulfhydryl content increased, wet gluten content decreased, and the degree of reduction was consistent with the degree of acidification. Moreover, the proteolytic activity of the dough was increased, and the hydrolysis of gliadin was the most extensive. SH showed a higher advantage and has been used in whole wheat bread making. Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread. When SH (5 × 107 CFU/g) is added to whole wheat bread, its hardness, elasticity, chewiness, and resilience can be similar to those of bread made from control group wheat flour, far exceeding that of whole wheat bread without adding SH. The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough, and also promote the development of whole wheat fermented foods as staple foods. |
| format | Article |
| id | doaj-art-6e3edef019d745f49f4234be749324ed |
| institution | DOAJ |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-6e3edef019d745f49f4234be749324ed2025-08-20T02:58:11ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302025-06-01146925014910.26599/FSHW.2024.9250149Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat breadYingli Liu0Shengjie Zhong1Xiaoming Wei2Maosi Fan3Min Cai4Zhengkai Wang5Jing Wang6National Center of Technology Innovation For Grain Industry (Comprehensive Utilization of Edible By-products), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Technology and Business University, Beijing 100048, ChinaNational Center of Technology Innovation For Grain Industry (Comprehensive Utilization of Edible By-products), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Technology and Business University, Beijing 100048, ChinaNational Center of Technology Innovation For Grain Industry (Comprehensive Utilization of Edible By-products), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Technology and Business University, Beijing 100048, ChinaNational Center of Technology Innovation For Grain Industry (Comprehensive Utilization of Edible By-products), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Technology and Business University, Beijing 100048, ChinaNational Center of Technology Innovation For Grain Industry (Comprehensive Utilization of Edible By-products), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Technology and Business University, Beijing 100048, ChinaNational Center of Technology Innovation For Grain Industry (Comprehensive Utilization of Edible By-products), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Technology and Business University, Beijing 100048, ChinaNational Center of Technology Innovation For Grain Industry (Comprehensive Utilization of Edible By-products), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Technology and Business University, Beijing 100048, ChinaCompared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern. The purpose of this study is to apply 2 strains Bacillus sp. SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough. The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough, rapidly reduced its pH value and insoluble dietary fiber content, and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content. During the fermentation process, the viscoelasticity of the dough decreased, free sulfhydryl content increased, wet gluten content decreased, and the degree of reduction was consistent with the degree of acidification. Moreover, the proteolytic activity of the dough was increased, and the hydrolysis of gliadin was the most extensive. SH showed a higher advantage and has been used in whole wheat bread making. Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread. When SH (5 × 107 CFU/g) is added to whole wheat bread, its hardness, elasticity, chewiness, and resilience can be similar to those of bread made from control group wheat flour, far exceeding that of whole wheat bread without adding SH. The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough, and also promote the development of whole wheat fermented foods as staple foods.https://www.sciopen.com/article/10.26599/FSHW.2024.9250149whole wheat breaddough propertiesfermentationdietary fiberstains |
| spellingShingle | Yingli Liu Shengjie Zhong Xiaoming Wei Maosi Fan Min Cai Zhengkai Wang Jing Wang Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread Food Science and Human Wellness whole wheat bread dough properties fermentation dietary fiber stains |
| title | Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread |
| title_full | Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread |
| title_fullStr | Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread |
| title_full_unstemmed | Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread |
| title_short | Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread |
| title_sort | adaptability of 2 cellulase producing strains bacillus sp sh and aspergillus oryzae y21 in whole wheat dough and impact on the quality of whole wheat bread |
| topic | whole wheat bread dough properties fermentation dietary fiber stains |
| url | https://www.sciopen.com/article/10.26599/FSHW.2024.9250149 |
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