The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics

Due to the presence of insoluble dietary fibre (IDF), DF-enriched products have a lower consumer acceptance compared to those prepared using a regular formulation. The objective of this review was to focus on a comprehensive utilization of enzymes for improving the DF-enriched dough rheology and bubble dynamics via the regulation of intermolecular interactions between DF, starch granules, and gluten proteins. Xylanase was used to promote the interactions between water-extractable arabinoxylan (WEAX) and gluten proteins, leading to a stronger gluten network and dough liquid film around gas bubbles. Cellulase was applied to promote the breakdown of cellulose, mitigating the adverse impacts of IDF on the gluten structure. Glucose oxidase (GOx) was utilized to facilitate disulfide bond (S-S) formation between gluten proteins, thereby enhancing the gluten strength, gas retention capacity, and bubble stability of dough during processing. Amylase incorporation promoted bubble expansion of high-fibre dough. In conclusion, the review established a solid theoretical framework on how an unpredictable evolution for the rheological behaviour and bubble dynamics of dough during processing could be modified via the complicated interactions involving enzymes and biopolymers. This will contribute to a high-quality development for the fibre-enriched product industry, and also a sustainable promotion of regular DF consumption.