{Reference Type}: Journal Article
{Title}: Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products.
{Author}: Li Z;Dong Y;Xiao X;Zhou XH;
{Journal}: Food Chem
{Volume}: 311
{Issue}: 0
{Year}: May 2020 1
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2019.126026
{Abstract}: 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.