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.
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: