Abstract
The effects of hemicellulase on some rheological properties of wheat flour dough and on loaf volume in a home baker were studied. The addition of hemicellulase improved the specific volume of bread baked, and the volume was significant at the addition of more than 2.5×103 U of the enzyme . The combined addition of calcium stealoyl-2-lactylate (CSL) or calcium gluconate (CG) with hemicellulase increased loaf volume distinctly, but the combination of those three additives did not obviously improve loaf volume. The arrival and development times of dough became short as compared to the control, and stability time decreased distinctly. Both the gelatinization temperature and enthalpy of starch in the dough tended to increase slightly, but the viscosity coefficient and modulus of elasticity decreased . The size of gas cells of crumb baked with hemicellulase did not change distinctly. The combined addition of hemicellulase with CSL or CG distinctly improved the baking property and slightly improved the storage property.
