DuPont Nutrition & Health shared the latest findings from its bakery research in three presentations at the Cereals & Europe (C&E) Spring Meeting in Budapest on 27-29 April.we now share the presentation on Xylanase and amylase solution for high quality whole meal bread done by René Mikkelsen, Helle Wium, Stine Møller, Jan Charles Hansen, Karsten Kragh and Jens Frisbæk Sørensen

1. Xylanase and amylase solution for high
quality whole meal bread
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René Mikkelsen, Helle Wium, Stine Møller, Jan Charles Hansen, Karsten Kragh
and Jens Frisbæk Sørensen
April 28, 2015
C&E Springmeeting 2015

2. Wholegrain bread is an important source
of dietary fibre
Dietary fibre is present in all plant-derived foods, especially
wholegrain cereals and breads, fruit, vegetables, peas, beans,
lentils, nuts and seeds
Bread is convenient to consume on-the-go, provides good satiety
and is non-sticky compared to many fruits and vegetables
Whole meal breads stale faster than white bread and overall
palatability is quickly reduced
Study impact of enzymes in whole meal toast

3. Enzymes applied and baking setup
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Enzyme Enzyme type Origin
MAA Amylase Bacillus stearothermophilus
PS Amylase Pseudomonas saccharophila
FAX Xylanase Aspergillus niger
BS Xylanase Bacillus subtilis
Trial MAA PS FAX BS Abbreviation
1 - - - - Control
2 + - + - MAA-FAX
3 - + + - PS-FAX
4 + - - + MAA-BS
5 - + - + PS-BS
Baking setup:

4. TPA analysis
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Application of freshkeeping amylases has a significant positive impact
on stress and resilience in whole meal toast
0,0
10,0
20,0
30,0
40,0
50,0
60,0
70,0
80,0
90,0
100,0
1 7 14
Hpa
Days
Stress
Control
MAA-FAX
PS-FAX
MAA-BS
PS-BS
0,25
0,27
0,29
0,31
0,33
0,35
0,37
0,39
1 7 14
Days
Resilience
Control
MAA-FAX
PS-FAX
MAA-BS
PS-BS

5. Sensory analysis – background information
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Number of panalists: 8
Performed according to ISO 13299
“Sensory analysis – Methodology-
General guidance for establishing a
sensory profile
Bread samples were evaluated after 7
and 14 days of storage at room temp.

6. Sensory analysis – overall results
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1-Control 4-MAA-BS 5-PS-BS 7 Days 14 Days

7. Conclusion
Application of amylase and xylanase in whole meal breads impacts both dough
and bread properties
» Dough:
» Mixolab, RVA: Modified starch pasting profiles
» Dough extracts: Increase in soluble fiber content
» Bread:
» TPA: Improved softness and resilience
» DSC: Modulation of amylopectin retrogradation and amylose-lipid
formation
Sensory analysis: Overall perception of freshness during the entire shelf life can
be significantly improved by applying a combination of amylase and xylanase in
whole meal breads
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8. Thank you.
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