Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity |
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Authors: | M. J. Gil M. J. Callejo G. Rodríguez M. V. Ruiz |
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Affiliation: | (1) Instituto de Agroqu?mica y Tecnolog?a de Alimentos (CSIC), Apartado de correos 73, 46100 Burjassot, Valencia, Spain |
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Abstract: | Several different types of enzymes and their blends were added to dough with the object of improving the shelf-life of white, lidded-pan bread during storage. Bread firmness and elasticity were determined at 24, 48 and 72 h to determine the influence of the enzymes. Addition of bacterial a-amylase, specially to blends of enzymes also containing lipase and pentosanase, improved white, lidded-pan bread quality by increasing elasticity and lowering firmness of crumb, and enhanced the keeping quality over time by providing a significant 2-day increase in the shelf life. |
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