title: Utilization of enzyme mixtures to retard bread crumb firming.
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.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain. aleon@agro.uncor.edu
authors.forename: Alberto E
authors.initials: AE
authors.lastname: León
authors.forename: Encarna
authors.initials: E
authors.lastname: Durán
authors.forename: Carmen
authors.initials: C
authors.lastname: Benedito De Barber
mesh_terms: D000681:Amylases / Q000378:metabolism*; D000687:Amylopectin / Q000378:metabolism; D000688:Amylose / Q000378:metabolism; D001939:Bread; D003912:Dextrins / Q000378:metabolism; D005519:Food Preservation; D005524:Food Technology; D008049:Lipase / Q000378:metabolism*; D050356:Lipid Metabolism; D012995:Solubility; D014867:Water
chemical_list: D003912:Dextrins; D014867:Water; D000688:Amylose; D000687:Amylopectin; D008049:Lipase; D000681:Amylases