Alpha‐amylase and bread properties

Summary Commercial baking trials, designed to investigate the effects of α‐amylase activity during baking are described. Increasing α‐amylase activity changes both the physical and chemical properties of bread, the physical changes resulting in a loss of crumb mechanical strength, and the chemical changes resulting in an increase in the amount of starch degradation products in the bread, and thus an increase in crumb stickiness. Both types of change can cause problems at the bread slicing stage. A reduction in water added at doughmaking is a successful ameliorative measure, as also is special lubrication of the slicer blades. Results from the commercial trials have been corroborated and extended in the pilot scale bakery and the laboratory, the more controllable conditions furnishing results that implicate the high molecular weight degradation products of starch as the predominant cause of crumb stickiness. These pilot scale trials also provide evidence for the commercial usefulness of additions of acid calcium phosphate and extra fat as ameliorative measures.