Nutritech - Rethinking the Food Chain

New paper demonstrates that xylanase and protease treatments improve wholegrain cracker texture

27.5.2019 13:00

While wholegrain products have a wide variety of health promoting effects, consumers tend to choose products with refined flours. One of the main reasons are the better sensory characteristics in refined flour products. The study of Nikinmaa et al examined how fermentation with lactic acid bacteria as well as treatments with protease and xylanase enzymes affect the structural, chemical and sensory properties of wholegrain wheat crackers. Enzyme-treated crackers were the thickest, had a neutral flavor and soft structure and had an increased tendency to break down in the mouth. Especially the xylanase treatment resulted in an enhanced gluten network, and the enzyme-treated flour-water dispersions were less viscous in instrumental measurements. On the other hand, fermented crackers were thinner, hard and had a pungent flavour. Both treatments increased the crispness of the crackers compared to the control sample.

Reference:

Nikinmaa, M., Mattila, O., Holopainen-Mantila, U., Heiniö, R.-L., & Nordlund, E. (2019). Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers. Journal of Cereal Science, 88, 1–8. DOI: 10.1016/j.jcs.2019.04.016

For more information:
markus.nikinmaa@vtt.fi


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