INTERACTIVE EFFECTS OF FLOUR, STARTER AND ENZYME ON BREAD DOUGH MACHINABILITY

Dough machinability of samples formulated with the enzyme principles g lucose-oxidase, lipase, amylase and pentosanase/hemicellulase, and fer mented with different microbial starters, was assessed by texture prof ile analysis and dough stickiness measurements. The individual and int eractive effects of flour, enzyme and starter on the primary and secon dary mechanical and surface-related parameters were evaluated, and the suitability of enzyme mixtures added to started doughs to improve dou gh handling characteristics and minimize adhesiveness and stickiness i n flours was established. The general improving effect of the mixture of a-amylase, pentosanase and hemicellulase on most dough texture prop erties is particularly relevant when high-grade and/or sourer-started systems are used, because of their strong effect in decreasing hardnes s and adhesiveness respectively. Individual additions of glucose-oxida se and lipase cancelled out the excessive stickiness/adhesiveness of s tarted and enzyme-supplemented doughs while the simultaneous presence of glucose-oxidase and lipase improved cohesiveness, chewiness and gum miness. The extent of the effects of this binary combination on dough mechanical characteristics was comparable to that obtained with the te rnary mixture of alpha-amylase, pentosanase and hemicellulase, but avo ided the deleterious effect of the latter enzyme combination on sticki ness. In well-defined flour-starter systems, the enzyme supplementatio n of doughs constitutes a useful alternative to chemical improvers for enhancement of dough plasticity.