Bread improvers: Comparison of a range of lipases with a traditional emulsifier |
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Authors: | S Moayedallaie M Mirzaei J Paterson |
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Affiliation: | 1. School of Chemical Sciences and Engineering, The University of New South Wales, Sydney, NSW 2052, Australia;2. Shahid Sadoughi University, Yazd 89167-77441, Iran |
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Abstract: | This study compares three generations of lipase enzymes with the emulsifier, diacetyl tartaric esters of mono-glycerides (DATEM), on white wheat flour bread. Baking recipes with addition of DATEM (4500 ppm), Lipopan F-BG (15 ppm), Gryndamyl Exel-16 (115 ppm), Lipopan Xtra-BG (25 ppm) and Lipopan 50-BG (27.5 ppm) were test-baked after 60 and 150 min fermentations, to study their effects on the baking characteristics of volume, oven rise, crust colour, crumb texture and colour, shelf-life, flavour and aroma. The enzymes and emulsifier preparation caused significant increase in bread oven rise and specific volume with the exception of Lipopan 50-BG, which failed to improve loaf volume in the short fermentation method. There was no significant difference between other lipase enzymes and DATEM as a bread volume improver. Increase in fermentation time resulted in increase in volume in all samples, except for Lipopan-Xtra. |
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Keywords: | Bread Enzyme Lipase Emulsifier DATEM Shelf-life Aroma Flavour Texture Volume |
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