%0 Journal Article
%T Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products.
%A Li Z
%A Dong Y
%A Xiao X
%A Zhou XH
%J Food Chem
%V 311
%N 0
%D May 2020 1
%M 31869641
%F 9.231
%R 10.1016/j.foodchem.2019.126026
%X The enrichment of β-glucan in barley significantly decreases the quality of dough and baked bread, and β-glucanase can improve dough and bread quality. Nevertheless, the mechanism by which β-glucanase improves the quality of fermented barley flour-based products is still poorly understood. The gluten microcosmic structure, molecular structure and yeast gas production capacity were investigated using Fourier transform infrared (FT-IR) spectroscopy, Raman spectroscopy, Scanning electron microscopy (SEM) and F3 rheological fermentation techniques. The results showed that β-Glucanase can degrade the high-molecular-weight β-glucan to low-molecular-weight oligosaccharide fragments, which reduces the viscosity of the β-glucans, promotes cross-linking between the gluten molecules, and indirectly improves the gluten network structure, thereby alleviating the negative effects of β-glucans. The β-glucosidase produced during yeast metabolism can further hydrolyse low-molecular-weight oligosaccharides into reducing sugars that can be used by yeast, increasing the carbon sources available to yeasts and the gas production capability of yeasts.