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Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

Ľubomír Mikuš, Mária Kováčová, Ladislav Dodok, Alžbeta Medveďová, Lucia Mikušová, and Ernest Šturdík

Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovakia

 

E-mail: lubomir.mikus@stuba.sk

Abstract: This study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

Keywords: enzyme – hydrocolloid – shelf-life – sensory properties

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-012-0286-4

 

Chemical Papers 67 (3) 292–299 (2013)

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