Effects of Xylanase on the Rheology and Foam Characteristics of Whole Wheat Fermented Dough Liquor

The nature of the dough liquor can affect the stability of gas cell structure in the dough. This paper studied the composition, rheological properties and foam stability of the whole wheat fermented dough liquor treated with xylanase(XYL). The results showed that the whole wheat dough added with 60 and 120 μg/g XYL could significantly increase the content of arabinoxylan(AX) content in the dough liquor(P<0.05), and the AX increased by 35.70% and 52.15%, respectively. XYL significantly increased the yield of dough liquor. Compared with samples without enzyme, the average molecular weight of polysaccharides decreased from 3.001×10⁴ to 2.690×10⁴ g/mol after XYL treatment. The effect of XYL on the viscosity and viscoelasticity of the dough liquor was closely related to temperature. At 25 ℃, the viscosity of the dough liquor decreased with the increased amount of XYL. While around 60~62 ℃, the dough liquor could form a weak gel structure. And XYL could increase the viscosity of the system and the initial temperature at which the dough liquor changed from the solution state to the gel state. Due to the effect of AX solubilization and the rheological properties after XYL treatment in the whole wheat dough, the foam stability of the dough liquor was significantly improved. The relevant research results could provide a theoretical basis for XYL improving the gas cell stability in the whole wheat fermented dough from the perspective of the liquid film.