Effects of the combination of starters and enzymes in regulating bread quality and shelf life (vol 4, pg 425, 1998)

The influence of commercial enzymes and starters on white wheat bread quali ty and keeping properties (microbial and physical shelf life) has been stud ied. Two different quality flours, two enzymes (alpha-amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in bene ficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat f lour was used; in this case, specifically designated combinations facilitat ed leaves of improved volume and shape, and a crumb texture with initial va lues and rate of staling close to those found with a high quality flour.