{"id":28670,"date":"2025-09-24T08:41:13","date_gmt":"2025-09-24T02:56:13","guid":{"rendered":"https:\/\/www.revoscience.com\/en\/?p=28670"},"modified":"2025-09-24T08:44:10","modified_gmt":"2025-09-24T02:59:10","slug":"natural-wheat-enzymes-offer-safer-alternative-to-chemical-additives-in-breadmaking-study-finds","status":"publish","type":"post","link":"https:\/\/www.revoscience.com\/en\/natural-wheat-enzymes-offer-safer-alternative-to-chemical-additives-in-breadmaking-study-finds\/","title":{"rendered":"Natural Wheat Enzymes Offer Safer Alternative to Chemical Additives in Breadmaking, Study Finds"},"content":{"rendered":"\n
\"\"
DEEPAI<\/sup><\/em><\/figcaption><\/figure>\n\n\n\n

Henan, China <\/strong>\u2014 A new study published in Food Innovation and Advances<\/a><\/em> by researchers at Henan University of Technology has revealed that enzymes naturally present in wheat could replace chemical additives traditionally used in breadmaking, offering a safer and more sustainable solution for the food industry.<\/p>\n\n\n\n

Led by Professor Jinshui Wang, the research highlights the role of four key enzymes\u2014sulfhydryl oxidase (SOX), protein disulfide isomerase (PDI), ascorbate oxidase (AAO), and dehydroascorbate reductase (DHAR)\u2014in strengthening gluten networks through natural redox and bonding mechanisms. These enzymes help improve dough elasticity, stability, and overall bread quality without the need for chemical oxidants like potassium bromate, which have raised health concerns.<\/p>\n\n\n\n

\u201cWheat\u2019s unique ability to form viscoelastic dough is largely due to gluten proteins,\u201d says Jinshui Wang. \u201cOur findings show that endogenous enzymes can enhance these properties naturally, aligning with clean-label and safety goals.\u201d<\/p>\n\n\n\n

The review also explores how other enzymes\u2014such as tyrosinase, laccase, and lipoxygenase\u2014contribute to protein and polysaccharide cross-linking, further improving loaf volume and crumb texture. In addition, the authors emphasize the potential of artificial intelligence tools like AlphaFold2 to design enzyme variants tailored for industrial baking.<\/p>\n\n\n\n

With growing consumer demand for natural ingredients and cleaner processing methods, the study provides a scientific foundation for using wheat\u2019s own enzymatic systems to produce high-quality, chemical-free bread products.<\/p>\n","protected":false},"excerpt":{"rendered":"

Henan, China \u2014 A new study published in Food Innovation and Advances by researchers at Henan University of Technology has revealed that enzymes naturally present in wheat could replace chemical additives traditionally used in breadmaking, offering a safer and more sustainable solution for the food industry. Led by Professor Jinshui Wang, the research highlights the […]<\/p>\n","protected":false},"author":2,"featured_media":28672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122],"tags":[],"class_list":["post-28670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chemistry"],"featured_image_urls":{"full":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"thumbnail":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread-200x200.webp",200,200,true],"medium":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"medium_large":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"large":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"1536x1536":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"2048x2048":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"ultp_layout_landscape_large":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"ultp_layout_landscape":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"ultp_layout_portrait":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"ultp_layout_square":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"newspaper-x-single-post":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread-512x490.webp",512,490,true],"newspaper-x-recent-post-big":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread-512x360.webp",512,360,true],"newspaper-x-recent-post-list-image":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread-95x65.webp",95,65,true],"web-stories-poster-portrait":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread.webp",512,512,false],"web-stories-publisher-logo":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread-96x96.webp",96,96,true],"web-stories-thumbnail":["https:\/\/www.revoscience.com\/en\/wp-content\/uploads\/2025\/09\/bread-150x150.webp",150,150,true]},"author_info":{"info":["RevoScience"]},"category_info":"Chemistry<\/a>","tag_info":"Chemistry","comment_count":"0","_links":{"self":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/posts\/28670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/comments?post=28670"}],"version-history":[{"count":2,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/posts\/28670\/revisions"}],"predecessor-version":[{"id":28674,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/posts\/28670\/revisions\/28674"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/media\/28672"}],"wp:attachment":[{"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/media?parent=28670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/categories?post=28670"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.revoscience.com\/en\/wp-json\/wp\/v2\/tags?post=28670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}