Effects of the combination of starters and enzymes in regulating bread quality and shelf life

The influence of commercial enzymes and starters on white wheat bread quality and keeping properties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes ( alpha -amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.