Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

Authors
Gil, MJ Callejo, MJ Rodriguez, G Ruiz, MV
Citation
Mj. Gil et al., Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity, Z LEBENSM U, 208(5-6), 1999, pp. 394-399
Citations number
39
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14314630 → ACNP
Volume
208
Issue
5-6
Year of publication
1999
Pages
394 - 399
Database
ISI
SICI code
1431-4630(1999)208:5-6<394:KQOWPB>2.0.ZU;2-J
Abstract
Several different types of enzymes and their blends were added to dough wit h the object of improving the shelf-life of white, lidded-pan bread during storage. Bread firmness and elasticity were determined at 24, 48 and 72 h t o determine the influence of the enzymes. Addition of bacterial a-amylase, specially to blends of enzymes also containing lipase and pentosanase, impr oved white, lidded-pan bread quality by increasing elasticity and lowering firmness of crumb, and enhanced the keeping quality over time by providing a significant 2-day increase in the shelf life.