Amylases and hemicellulases in breadmaking. Degradation by-products and potential relationship with functionality

Eleven commercial enzyme preparations, based on pentosanase and/or amylase activities, were added to wheat doughs and were processed to bread. Changes in free sugars, maltodextrins and carbohydrate polymer degradation-starch and pentosans-during fermentation, baking and storage are reported, and the ir possible relationship to functional properties is evaluated. The main ac tivity of preparations was endo-type, although some arabinosidase action wa s present, even in a-amylases without other declared activity. Dextrinogeni c (low molecular weight) properties of a-amylases depended on the source, a nd within the same manufacturer, on the enzyme characteristics. The majorit y of preparations solubilized part of pentosans, changes consistent with re ported enzyme composition. Storage of breads induced variations in soluble starch and solids, which were affected by the enzymes. Some low molecular w eight dextrins correlated with fresh bread properties, favored crumb and st arch solubilization and did not induce changes in texture during storage, w hereas water-insoluble pentosans correlated with crumb elasticity and hardn ess during storage.