STUDIES ON A RAW-STARCH DIGESTING ENZYME .1. COMPARISON TO FUNGAL ANDBACTERIAL ENZYMES AND AN EMULSIFIER IN WHITE PAN BREAD

The effects of a raw-starch digesting enzyme (RSDE) in white pan bread were compared to those of commerical fungal and bacterial enzymes and an emulsifier (monoglyceride). The bacterial enzyme reduced the firmi ng rate of bread, whereas the fungal enzyme and the RSDE decreased the initial bread firmness but did not affect the rate of firming. The RS DE increased bread crust color significantly, which in turn decreased the bread score. Furthermore, with higher levels of RSDE, keyholing (w eakening of bread side-walls) occurred occasionally. With the combinat ion of an enzyme and an emulsifier, bread was less firm than bread in which these additives were used separately, but none of the tested enz ymes nor the emulsifier had synergistic interaction on bread firmness in white pan bread.