Thermal properties of doughs formulated with enzymes and starters

Thermal properties (gelatinization, amylose-lipid complex dissociation and amylopectin retrogradation) of bread samples formulated with two different quality wheat flours, two enzymes (alpha-amylase/pentosanase, Lipase and th eir mixture), and three microbial sourdough starters were studied with a di fferential scanning calorimeter. The carbohydrases modified gelatinization temperature and enthalpy, whilst the lipase modified the amylose-lipid comp lex dissociation. The enthalpy of amylopectin retrogradation was significan tly influenced only by the storage of breads. Second-order interactive effe cts of enzymes with flour or starter were found for gelatinization and/or a mylose-lipid complex dissociation parameters. Some interesting relationship s were observed between thermal and textural properties of fresh and stored breads.