Altinel, BurakCetintas, BerkerTuluk, KuebraAkgun, Ismail HakkiSargin, Sait2026-02-082026-02-0820250133-37201788-9170https://doi.org/10.1007/s42976-024-00594-4https://hdl.handle.net/20.500.12885/5609In this study, we investigated the effects of laccase on both the rheological properties of dough and the quality characteristics of bread prepared from wheat white and whole meal flour. Laccase was produced via solid-state fermentation using pine needles as the main substrate in a tray-type bioreactor. 0.018 U/mL laccase activity was achieved after optimizations. Supplementation with malt sprouts and gallic acid increased the laccase production, and 0.5 U/mL laccase activity was obtained after downstream processes. The enzyme was added in wheat flour and whole meal wheat, respectively, at 1, 2, 3, 4, 5, 6, 7, and 8 U/100 g flour. The increasing activity of laccase reduced the water absorption and did not cause a gradual change in the extensographic properties. Three-6 U of laccase increased the specific volume of wheat bread and decreased the crumb hardness, whereas 1 and 2 U of laccase increased the specific volume of whole meal bread.eninfo:eu-repo/semantics/closedAccessLaccaseSolid-state fermentationDough rheologyBread makingArticle10.1007/s42976-024-00594-4532979992WOS:0013614276000012-s2.0-85209903207Q2Q2