STUDIES ON A RAW-STARCH DIGESTING ENZYME .2. REPLACEMENT OF SUCROSE IN WHITE PAN BREAD

The effects of a raw-starch digesting enzyme (RSDE) on breads containi ng no, low, and normal levels of sucrose were studied. The RSDE increa sed glucose formation in doughs, which, in turn, increased crust color at all sucrose levels and loaf volume in bread with no sucrose. The R SDE decreased bread firmness but did not affect bread firming rate. In no- or low-sucrose doughs, the lowest level of RSDE produced a loaf v olume comparable to that of control bread (6% sucrose), but the highes t level of enzyme was needed to produce a crust color comparable to th at of control bread. However, the highest level of RSDE tended to prod uce keyholing (weakening of bread side walls). Thus, RSDE is most bene ficial in breads where high loaf volume but fairly light crust color i s desired.