Abstract
Several different types of enzymes and their blends were added to dough with the object of improving the shelf-life of white, lidded-pan bread during storage. Bread firmness and elasticity were determined at 24, 48 and 72 h to determine the influence of the enzymes. Addition of bacterial a-amylase, specially to blends of enzymes also containing lipase and pentosanase, improved white, lidded-pan bread quality by increasing elasticity and lowering firmness of crumb, and enhanced the keeping quality over time by providing a significant 2-day increase in the shelf life.
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Received: 10 August 1998
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Gil, M., Callejo, M., Rodríguez, G. et al. Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity. Z Lebensm Unters Forsch 208, 394–399 (1999). https://doi.org/10.1007/s002170050436
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DOI: https://doi.org/10.1007/s002170050436