Utilization of Enzyme Mixtures To Retard Bread Crumb Firming

Authors:
Publisher website
Google Scholar
Abstract
The influence of enzyme mixtures containing amylase and lipase activities on straight dough bread staling was studied. Amylopectin retrogradation, crumb firming, amylose−lipid complexes, and dextrin production were analyzed in bread samples supplemented with two enzyme mixtures. The addition of enzyme mixtures to bread formula causes a beneficial effect on bread keeping properties and the formation of a more thermostable amylose−lipid complex than the one found in control bread. Amylopectin retrogradation was inhibited by the use of the enzyme; the effect was accompanied by reduced crumb-firming rates. The enzymatically generated water-soluble dextrins (maltose and DP3, DP4, DP5, and DP6 dextrins) are the most effective in preserving crumb softness during bread storage. Keywords: Bread staling; amylopectin retrogradation; dextrin; α-amylase; lipase