A fungal enzyme reshapes bread's inner structure and texture
Crop Improvement
The wheat flour behind your homemade sourdough loaf owes its chewiness to gluten proteins, and tweaking how those proteins link together with enzymes like this one is part of why bakery bread textures vary so much from your own.
Laccase is an enzyme made by certain fungi that can act like a molecular glue, helping proteins in bread dough bond together differently. Researchers looked at what happens inside bread when this enzyme is added, checking how it changes the crumb, crust, and overall structure at a microscopic level.
Key Findings
Microbial laccase alters the protein network structure within bread dough, affecting gluten cross-linking
Changes in laccase treatment influence measurable bread quality properties such as crumb texture
Microstructural analysis reveals differences in bread architecture attributable to laccase activity
chevron_right Technical Summary
Adding a fungal enzyme called laccase to bread dough changes how the gluten network forms, which can affect a loaf's texture, crumb structure, and shelf life.
Species Mentioned
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