Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 50, Issue 6, Pages 1416-1419Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0106446
Keywords
bread staling; amylopectin retrogradation; dextrin; alpha-amylase; lipase
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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.
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