Abstract
Maltogenic amylase (MAase) was encapsulated into maltodextrin (MD) with two dextrose equivalents (DEs). The encapsulated enzymes (EnEs) with different formulations have been used to make gluten-free breads. The EnE (encapsulated enzyme) into MD with a low value of DE (DE1 4–7) (EnE-LMD), and the lowest MD (1%) and the highest (82 mg mL−1) concentrations yielded the highest encapsulation efficiency (EE) (93.35 ± 5.05%). A similar treatment, i.e., MD with a high value of DE (DE2 16.5–19.5) (EnE- HMD) resulted in EE of 68.15 ± 18.07%, as the second high level of EE. The bread with EnE- LMD formulation had a higher quality (a lower weight loss, a higher uniformity of gas cells, and a better microstructure) in comparison with the breads with EnE- HMD and free enzyme (FE) formulations However, the breads with two formulations (EnE-LMD and EnE-HMD) had relatively the same firmness and moisture content. These two bread formulations were softer than that of the control, FE, and other formulations breads during storage.
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