Comparison of the effects of three different fungal laccases on the quality of rye bread

Abstract

Rye bread is recognized for its high nutritional value but faces challenges such as sticky dough and an inelastic texture. Laccase, a green biological enzyme, can modify the key components of wheat and gluten-free flour products, showing promise in improving their quality. However, the use of fungal laccase on rye bread has not yet been explored, and the potential effects of different sources of fungal laccase on improving rye bread quality remain unexamined. This study comprehensively analyzed the effects of three fungal laccases on rye bread using multidimensional evaluation methods. The results indicated that each laccase had distinct effects on dough properties, with the acid laccase rLacA showing the most significant impact. This research confirmed the role of fungal laccase in enhancing the quality of rye bread and effectively evaluated the mechanisms of different fungal laccases. Additionally, it provided a foundation for developing new combinations to improve rye bakery products.