Investigation of the effect of enzyme treatment of grain on the process of bread hardening
https://doi.org/10.20914/2310-1202-2025-1-211-216
Abstract
Currently, the use of enzyme grain improvers in flour milling is a promising direction for improving the quality of flour and finished bakery products. In this paper, the influence of the technological auxiliary means (FA) "IORDAN 3", used in the cooling of wheat grains, on the process of staling bread made from flour of the highest grade, is investigated. A comparative analysis of two samples was carried out: the control (from flour without fuel elements treatment) and the experimental (from flour obtained from grain processed by fuel elements "JORDAN 3"). The staling of bread was assessed 72 hours after baking using synchronous thermal analysis (STA 449 F3) by thermogravimetry (TG) and differential scanning calorimetry (DSC). The results of the study showed that flour obtained using fuel assemblies "IORDAN 3" has improved water-retaining properties. In the experimental bread sample, the bound moisture content turned out to be 2.8% higher than in the control, which indicates a slowdown in the staling process. Thermal analysis revealed three main endothermic effects corresponding to the removal of free and bound moisture in various temperature ranges. A more uniform distribution of moisture was observed in the test sample, which reduces the rate of starch retrogradation and prolongs the freshness of bread. Thus, the use of fuel assemblies "IORDAN 3" in the preparation of grain for grinding allows not only to improve the quality of flour, but also to increase the consumer properties of bread by slowing down the staling process. The data obtained confirm the effectiveness of using enzyme improvers in the flour and bakery industries to increase the shelf life of products without loss of quality.
About the Authors
V. V. Orlova
Kuban State Technological University
candidate of technical sciences, associate professor, department of food engineering, Moskovskaya str., 2, Krasnodar, 350072, Russia
E. I. Ponomareva
Voronezh State University of Engineering Technologies
doctor of technical sciences, professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
N. N. Alеhina
Voronezh State University of Engineering Technologies
doctor of technical sciences, professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
S. I. Lukina
Voronezh State University of Engineering Technologies
candidate of technical sciences, associate professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
J. P. Gubareva
Voronezh State University of Engineering Technologies
candidate of technical sciences, associate, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
References
1. Moskvin E.A., Zagorujko I.Yu. Recommendations for improving the quality of bakery products. Economics and Society. 2022. no. 4 (95). pp. 162-165. (in Russian).
2. Petrichenko V.V., Ponomareva E.I., Alekhina N.N. et al. Influence of enzymatic grain treatment on the content of aroma-forming substances in wheat flour bread. Technologies of Food and Processing Industry of Agro-Industrial Complex - Healthy Food Products. 2024. no. 4. pp. 145-152. (in Russian).
3. LLC "Grain Ingredient". Available at: info@enzoway.ru (accessed: 14.04.2025). (in Russian).
4. Chernykh V.Ya., Kostyuchenko M.N., Baluyan Kh.A. et al. Reducing the staling rate of wheat flour bakery products. Polzunovsky Bulletin. 2024. no. 2. pp. 96-106. (in Russian).
5. Paschenko L.I., Kuznetsova I.V., Nikitin I.A. Textured carbohydrate-protein composition and its effect on bread staling process. Storage and Processing of Agricultural Raw Materials. 2005. no. 3. pp. 52-54. (in Russian).
6. Korotkov E.G., Ponomarev A.N., Melnikova E.I. et al. Study of moisture binding forms in cottage cheese with whey protein microparticles. Dairy Industry. 2016. no. 8. pp. 31-32. (in Russian).
7. Magomedov G.O., Plotnikova I.V., Kuznetsova I.V., Naumchenko I.S. Study of moisture binding forms in marshmallows of different composition by thermal analysis. Bulletin of VSUIT. 2017. vol. 79. no. 3. pp. 42-50. (in Russian).
8. Rodionova N.S., Kuznetsova I.V., Zatsepilina N.P. et al. Influence of moisture binding forms in minced systems based on various fish raw materials by DTA method. Storage and Processing of Agricultural Raw Materials. 2010. no. 12. pp. 39-40. (in Russian).
9. Pozhidaeva E.A., Ilyushina A.V., Bolotova N.V., Ivanova E.V. Study of moisture binding forms in curd products by differential scanning calorimetry and thermogravimetry. Food Industry. 2018. no. 11. pp. 73-77. (in Russian).
10. Uhartseva I.Yu., Kadolich V., Tkacheva L.V. Methods for studying food raw materials and food products and experience of their application. Consumer Cooperation. 2014. no. 1 (44). pp. 66-74. (in Russian).
11. Ponomareva E.I., Magomedov M.G., Botasheva Kh.Yu. et al. Rational drying modes for flaxseeds from sprouted flax grain and non-traditional raw materials. Bread Products. 2020. no. 8. pp. 34-36. (in Russian).
12. Chen Y., Eder S., Schubert S., Gorgerat S., Boschet E., Baltensperger L. et al. Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran. ACS Food Science & Technology. 2021. vol. 1. no. 6. pp. 1143-1150. doi: 10.1021/acsfoodscitech.1c00158.
13. Kim H.-J., Yoo S.-H. Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads. Polymers. 2020. vol. 12. no. 6. 1349. doi: 10.3390/polym12061349.
14. Matsushita K., Tamura A., Goshima D. et al. Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities. Journal of Food Science and Technology. 2020. vol. 57. pp. 134-142. doi: 10.1007/s13197-019-04038-4.
15. Gómez M., Gutkoski L.C., Bravo-Núñez Á. Understanding whole-wheat flour and its effect in breads: A review. Comprehensive Reviews in Food Science and Food Safety. 2020. vol. 19. pp. 3241-3265. doi: 10.1111/1541-4337.12625.
16. Dahiya S., Bajaj B.K., Kumar A., Tiwari S.K., Singh B. A review on biotechnological potential of multifarious enzymes in bread making. Process Biochemistry. 2020. vol. 99. pp. 290-306. doi: 10.1016/j.procbio.2020.09.002.
17. Mohammadi M., Zoghi A., Azizi M.H. Effect of Xylanase and Pentosanase Enzymes on Dough Rheological Properties and Quality of Baguette Bread. Journal of Food Quality. 2022. 2910821. doi: 10.1155/2022/2910821.
18. Sun X., Wu S., Li W., Koksel F., Du Y., Sun L. et al. The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system - A review. Food Hydrocolloids. 2023. vol. 135. 108212. doi: 10.1016/j.foodhyd.2022.108212.
19. Chen Y., Gavaliatsis T., Kuster S., Städeli C., Fischer P., Windhab E.J. Crust treatments to reduce bread staling. Current Research in Food Science. 2021. vol. 4. pp. 182-190. doi: 10.1016/j.crfs.2021.03.004.
20. Bhandari M., Sharma R., Bobade H., Sharma S., Singh B. Infrared thermogenesis: Review of multifaceted effects on cereal grains' functional, morphological & rheological properties and safety concerns. Food Control. 2025. vol. 172. 111207. doi: 10.1016/j.foodcont.2025.111207.
21. Bosmali I., Kotsiou K., Matsakidou A., Irakli M., Madesis P., Biliaderis C.G. Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes. Food Hydrocolloids. 2025. vol. 158. 110527. doi: 10.1016/j.foodhyd.2024.110527.
22.
Review
For citations:
Orlova V.V., Ponomareva E.I., Alеhina N.N., Lukina S.I., Gubareva J.P. Investigation of the effect of enzyme treatment of grain on the process of bread hardening. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(1):211-216. (In Russ.) https://doi.org/10.20914/2310-1202-2025-1-211-216
Views:
72
Email this article 
Post a Comment 
