Premium
Effect of Different Enzymes on the Textural Stability of Shelf‐Stable Bread
Author(s) -
Barrett Ann H.,
Marando Gina,
Leung Henry,
Kaletunç Gönül
Publication year - 2005
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-82-0152
Subject(s) - chemistry , shelf life , glycerol , food science , thermal stability , amylase , starch , enthalpy , moisture , relative humidity , dynamic mechanical analysis , enzyme , chemical engineering , thermodynamics , biochemistry , organic chemistry , physics , engineering , polymer
Three enzyme systems (2 amylase‐based and 1 protease‐based) were tested in shelf‐stable bread to determine effectiveness in preserving texture during storage for eight weeks. Each enzyme was tested in formulations without glycerol or with 6% glycerol. Bread samples were analyzed to determine physical properties (crumb density, crust‐to‐crumb ratio, rate of moisture distribution from crumb to crust), mechanical properties (modulus, and a parameter [C1] describing resistance to high levels of deformation obtained by fitting stress‐strain data to a three‐parameter function), and thermal properties (thermal stability and enthalpy of transitions) as a function of storage time. Mechanical properties were further analyzed to predict asymptotic firmness. Bread firmness after storage as evaluated in terms of modulus and C1 were lower in all enzyme‐added systems, the effect of protease being the most significant. Enzymes had less effect on glycerol‐containing systems with no apparent trend. The breads had complex thermal behavior and exhibited multiple transitions. Both amylase preparations in the presence of glycerol reduced the amount of starch recrystallization.