Studies on shelf-life extension of bread by a cellulase bearing enzyme complex from anaerobic fungi

Anaerobic fungi, intensively present in the digestive system of the ruminants has distinctive properties in helping the degradation of cellulose and cell wall structures due to their enzyme systems. An enzyme complex, from Neocallimastix spp. which belongs to anaerobic rumen fungi, was partially isolated and its effect at various concentrations on bread quality was tested by using an additive during mixing of flour. The addition of enzyme complex into bread dough resulted in the decrease of hardness, gumminess and chewiness, thus provided a softer crumb, as the means of retardation in the staling of bread.