A review on mechanistic aspects of individual versus combined uses of enzymes as clean label?friendly dough conditioners in breads

Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, expectations for ingredients have changed over past few years, and reformulations taken place provide “clean label” options. However, effects mechanisms blended conditioners suitable products not been systematically summarized. In this review, bread properties affected by different improver combinations examined, with a focus on additive synergistic interactions between enzymes ascorbic acid. The that hydrolyze starch cell wall polysaccharides has shown reduce textural hardness fresh stored bakes Enzymes arabinoxylans, main nonstarch polysaccharide wheat, result cross-linking wheat flour biopolymers. some studies, varied flours strength. Overall, which is whole grain form blend other especially benefit from multiple target constituents doughs.