Open AccessLime juice and enzymes in clean label pan bread: baking quality and preservative effect
Author(s) -
Michele Scarton,
José Ricardo Ganancio,
Matheus Henrique Mariz de Avelar,
Maria Teresa Pedrosa Silva Clerici,
Caroline Joy Steel
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04693-y
Subject(s) - food science , lime , preservative , chemistry , xylanase , shelf life , mold , volume (thermodynamics) , enzyme , materials science , metallurgy , composite material , biochemistry , physics , quantum mechanics
Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g -1 , flour basis, f.b.) on technological characteristics and preservation of clean label pan breads, with and without enzymes (0.0015 and 0.0050 g.100 g -1 of phospholipase and fungal xylanase, f.b., respectively). The technological parameters of dough (high-speed mixing time, temperature, pH before and after proofing) and pan bread (specific volume, firmness, crust and crumb color, a w , pH and mold occurrence) were evaluated. Doughs with lime juice required a longer mixing time, and produced breads with lower volume, firmer crumb, lighter crust and lower mold occurrence, when compared to the market standard. Pan breads with 10.2 g.100 g -1 of lime juice and enzymes showed a higher volume and softer crumb, compared to those with only lime juice. Thus, the joint use of lime juice and enzymes may be suitable for clean label pan breads, maintaining a soft crumb and longer shelf life without additives.