Abstract
ABSTRACTThe effects of increasing levels of eight commercial enzymes representing four types of fungal hydrolytic enzymes (α‐amylases, proteases, xylanases, and cellulases) on Canadian short process (CSP) bread quality and processing characteristics were studied. Addition of all enzymes types at optimum levels resulted in increased loaf volume and bread score and softer crumb. All four types of enzymes appeared to be equally effective in improving bread properties compared with the controls. At high levels, greater tolerance to the addition of xylanases and cellulases compared with the addition of α‐amylases and proteases was apparent. Mixing requirements increased with increasing levels of α‐amylase but no change was apparent with the other enzymes. Addition of all enzymes reduced sheeting work requirements, indicating a dough softening effect. Optimum bread properties for all enzymes were attained within a relatively narrow range of dough sheeting work values, which presumably correspond to optimum dough handling properties. The similarity in response of bread and sheeting characteristics at optimum levels of addition for all four enzyme types suggests a common nonspecific mechanism for improver action that is probably related to water release and the resulting impact on physical dough properties.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.