Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans

The effect of the joint use of sourdough and enzymes in breadmaking on tota l, soluble and insoluble pentosans, and composition of water extractable pe ntosans was studied. Two wheat flours of different baking quality, two comm ercial starters (a pure strain of Lactobacillus sanfranciscensis and the mu ltiform starter Bocker) and two commercial enzymes (pentosanase/amylase, li pase, and their combination) were included in the study. The presence of so urdough starters modified the amount of water extractable pentosans, promot ing a solubilization at the dough stage and insolublization during baking, as well as a greater degree of arabinose substitution. Flour and enzymes in teracted along the different stages of the process. The pentosanase/amylase increased extractability of pentosans depending on the endogenous pentosan structure of either flour. Both flours showed different degrees of arabino se substitution, which was modified by enyzme treatment, mainly during baki ng.