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

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 formulat...

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Veröffentlicht in:Food science and technology international 1999-06, Vol.5 (3), p.263-273
Hauptverfasser: Martinez-Anaya, MA, Devesa, A, Andreu, P, Escriva, C, Collar, C
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container_issue 3
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container_title Food science and technology international
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creator Martinez-Anaya, MA
Devesa, A
Andreu, P
Escriva, C
Collar, C
description 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.
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title Effects of the combination of starters and enzymes in regulating bread quality and shelf life
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