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Influence of Amylase Addition on Bread Quality and Bread Staling
ACS Food Science & Technology Pub Date : 2021-07-06 , DOI: 10.1021/acsfoodscitech.1c00158
Yi Chen 1 , Severin Eder 1 , Sidonia Schubert 1 , Sarah Gorgerat 1 , Elena Boschet 1 , Livia Baltensperger 1 , Elena Boschet 2 , Christian Städeli 2 , Simon Kuster 1 , Peter Fischer 1 , Erich J. Windhab 1
Affiliation  

In this study, the effect of two amylases (maltogenic amylase and maltotetraose-producing amylase) on the rheological properties of wheat flour as well as on the quality and staling of partially baked bread is investigated. The rheological measurements obtained from a Viscograph showed that both amylases reduced the peak viscosity, final viscosity, and setback viscosity of wheat flour, whereas maltotetraose-producing amylase significantly improved the specific volume of fresh bread. Furthermore, the addition of both types of amylases was able to reduce crumb firmness and amylopectin retrogradation, due to their ability to partially hydrolyze starch molecules and generate low molecular weight dextrin, which was confirmed by the analysis of the maltooligosaccharide composition of the breads. The results indicated that the effects of maltotetraose-producing amylase were more pronounced than those of maltogenic amylase in terms of slowing bread staling.

中文翻译:

添加淀粉酶对面包质量和面包老化的影响

在这项研究中,研究了两种淀粉酶(麦芽糖淀粉酶和产麦芽四糖淀粉酶)对小麦面粉流变学特性以及部分烘焙面包的质量和陈旧性的影响。从粘度计获得的流变测量结果表明,两种淀粉酶都降低了小麦粉的峰值粘度、最终粘度和回缩粘度,而产麦芽四糖的淀粉酶显着提高了新鲜面包的比容。此外,两种类型的淀粉酶的添加都能够降低面包屑的硬度和支链淀粉的回生,因为它们能够部分水解淀粉分子并生成低分子量糊精,这通过对面包的麦芽低聚糖成分的分析得到证实。
更新日期:2021-07-16
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