THE POTENTIAL FOR APPLICATION OF ENZYME CELLULASE IN THE BAKING INDUSTRY
DOI:
https://doi.org/10.31548/humanhealth.3.2026.82Keywords:
cellulase enzyme, bakery products, cellulose, bran, frozen semi-finished bakery productsAbstract
The shift in Ukrainian consumer preferences from traditional rye or wheat loaves toward health-promoting, wellness-oriented bakery products has enriched the food market. Industrial manufacturers have begun to actively expand their product range and introduce new recipes, particularly for non-traditional types of bread – gluten-free, sourdough and yeast-free varieties. One of the priority areas is the replacement of synthetic additives with natural ingredients, particularly enzyme-based additives. The aim of this study is to systematise the relevant literature regarding the prospects for the use of the cellulase enzyme to significantly improve the quality of bakery products.
In the course of this study, information on the prospects and advantages of cellulolytic hydrolysis as a targeted biotechnological tool for modifying grain cell wall components was summarised and organised. The key finding of the study is the justification of the high efficiency of cellulolytic hydrolysis: it was established that by cleaving β -1,4-glycosidic bonds in cellulose, the cellulase enzyme releases pentosans and bound water, thereby altering the rheology of the product. This modification positively affects the crumb structure of bread and other bakery products, increases loaf volume. Furthermore, the enzymatic treatment of wheat and oat bran added to the dough reduces its water absorption capacity, enhances its elasticity, and accelerates the baking process. The application of cellulase in combination with other hydrolases enables the achievement of optimal porosity and improves the organoleptic quality attributes of the bread. It has been demonstrated that the application of cellulase in the production of frozen semi-finished products inhibits the migration of water molecules within the dough, thereby mitigating the negative impact of ice crystals on the yeast and the fermentative activity of yeast cells after thawing.
The practical value of this study lies in providing recommendations on the use of cellulase enzyme in bread production technology to improve its organoleptic quality characteristics. The obtained findings can be applied by food industry manufacturers to develop new formulations for functional bakery products with enhanced characteristics and an extended shelf life. Implementing such biotechnological innovations will facilitate the expansion of the range of "clean label" functional products. This will ensure the high competitiveness of the domestic baking industry and fully satisfy the current demands of modern consumer.
Received 12.03.2026, accepted 28.07.2026, published 22.06.2026
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