Journal of South China University of Technology(Natural Science) >

2025 , Vol. 53 >Issue 4: 113 - 124

DOI: https://doi.org/10.12141/j.issn.1000-565X.240221

Food Science & Technology

Effect of Laccase Synergy with Ferulic Acid on the Rheological Properties of Wheat Dough and the Quality of Bread

  • LI Bing ,
  • HE Min ,
  • HE Ni ,
  • PAN Zhiqin ,
  • ZHANG Xia ,
  • CHEN Xinran ,
  • LI Junyi ,
  • LI Lin
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  • 1.School of Food Science and Engineering/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety，South China University of Technology，Guangzhou 510640，Guangdong，China
    2.School of Chemical Engineering and Energy Technology，Dongguan University of Technology，Dongguan 523808，Guangdong，China
    3.Faculty of Science and Technology，Beijing Normal University-Hong Kong Baptist University United International College，Zhuhai 519000，Guangdong，China
李冰（1972—），女，博士，教授，主要从事食品与生物化工研究。E-mail： bli@scut.edu.cn

Received date: 2024-05-07

  Online published: 2024-07-05

Supported by

the Key-Area Research and Development Program of Guangdong Province(2020B020226007)

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Abstract

China is a large wheat-growing country, but the quality of domestic wheat flour can not fully meet the production demands of high-quality bread products. At present, research on the effects of laccase (LAC) and ferulic acid (FA) on wheat bread quality mainly focuses on their individual effects on bread baking performance, while the combined addition of LAC and FA on wheat bread baking performance remains unclear. Therefore, this study utilized various instruments, including a texture analyzer, rheometer, low-field nuclear magnetic resonance analyzer, scanning electron microscope, and gas-phase ion mobility spectrometry-flavor analysis coupled instrument, to investigate the effects of LAC and FA on the rheological properties, moisture migration characteristics, and microstructure of wheat dough.The results show that compared to the control and FA groups, the doughs in the LAC and LAC+FA groups exhibit lower weakening, with increased maximum stretching resistance and reduced extensibility, leading to dough hardening. Additionally, results from low-field nuclear magnetic resonance analysis showed that both individual and combined additions of LAC and FA could convert the immobile water from the T21b state to the T21a state. This indicates that LAC and FA, whether added alone or in combination, reduce the freedom of water, leading to a tighter binding of water with dough components, thus influencing moisture migration in the dough. Scanning electron microscopy (SEM) results of the dough show that the complex addition of LAC and FA results in a more complete and homogeneous gluten network. In terms of bread quality, both the LAC group and the LAC+FA group reduce the hardness of the bread crumb, with minimal impact on the composition and content of volatile compounds. Therefore, the addition of LAC and its combination with FA positively contribute to improving dough strength and bread quality.

Key words： laccase; ferulic acid; wheat dough; rheological properties; moisture migration properties; microstructure; bread quality

Cite this article

LI Bing , HE Min , HE Ni , PAN Zhiqin , ZHANG Xia , CHEN Xinran , LI Junyi , LI Lin . Effect of Laccase Synergy with Ferulic Acid on the Rheological Properties of Wheat Dough and the Quality of Bread[J]. Journal of South China University of Technology(Natural Science), 2025 , 53(4) : 113 -124 . DOI: 10.12141/j.issn.1000-565X.240221

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