Structural changes in the wheat dough and bread with the addition of alpha-amylases

Abstract

The influence of fungal and bacterial α-amylases on the texture and microstructure of dough and bread was investigated. Loaf specific volume, crumb porosity and texture properties were accepted as bread structure and texture characteristics. The microstructure analysis of dough and bread using light and scanning microscopy methods was performed. The changes in loaf specific volume, crumb porosity and texture properties showed different anti-staling activity of the enzymes used. The simultaneous action of enzyme addition and the fermentation process evoked significant changes in the microstructure of dough. The character of these changes depended on the kind of enzyme used. A substantial effect of both amylases on starch behaviour during bread baking and staling was also observed.