Influence of Amylase Addition on Bread Quality and Bread Staling

Chen, Yi; Eder, Severin; Schubert, Sidonia; Gorgerat, Sarah; Boschet, Elena; Baltensperger, Livia; Städeli, Christian; Kuster, Simon; Fischer, Peter; Windhab, Erich J.

doi:10.1021/acsfoodscitech.1c00158

Cited by 20 publications

(5 citation statements)

References 29 publications

(86 reference statements)

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“…Dextrin with lower molecular weight and other short-chain unbranched molecules are formed. Additionally, amylases are the reason for a greater loaf volume, improved crumb structure, and, at the same time, starch retrogradation is hindered [ 41 ]. Therefore, it is essential to maintain or increase the amylase activity in flour, as this contributes to a better final product, which, from our results using scCO 2 technology, was also achieved.…”

Section: Resultsmentioning

confidence: 99%

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

Leitgeb

Knez

Podrepšek

2022

Foods

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In this research, a new approach to enzyme inactivation in flour was presented by supercritical technology, considered a sustainable technology with lower energy consumption compared to other technologies that use ultra-high temperature processing. Total protein concentration and the activity of enzymes α-amylase, lipase, peroxidase, polyphenol oxidase, and protease were determined in flour pre-treated with scCO2. During the study, it was observed that the activity of enzymes such as lipase and polyphenol oxidase, was significantly reduced under certain conditions of scCO2 treatment, while the enzymes α-amylase and protease show better stability. In particular, polyphenol oxidase was effectively inactivated below the 60% of preserved activity at 200 bar and 3 h, whereas α-amylase under the same conditions retained its activity. Additionally, the moisture content of the scCO2-treated spelt flour was reduced by 5%, and the fat content was reduced by 58%, while the quality of scCO2-treated flour was maintained. In this regard, the sustainable scCO2 process could be a valuable tool for controlling the enzymatic activity of spelt flour since the use of scCO2 technology has a positive effect on the quality of flour, which was verified by the baking performance of spelt flour with the baked spelt bread as an indicator of quality.

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Section: Resultsmentioning

confidence: 99%

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

Leitgeb

Knez

Podrepšek

2022

Foods

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“…A harder crumb structure was previously described as a result of a weakened gluten network [21]. It is known that α-amylases in the dough influence bread crumb firmness by degrading starch into smaller molecules, such as dextrin [27,44,45]. As described before, Lpb.…”

Section: Bun Texturementioning

confidence: 86%

“…It is known that α-amylases in the dough influence bread crumb firmness by degrading starch into smaller molecules, such as dextrin [27,44,45]. As described before, Lpb.…”

Section: Bun Texturementioning

confidence: 92%

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

et al. 2022

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Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content.

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“…Another hydrolase present in sourdough is amylase. Amylase can come from the flour and the microorganisms in the sourdough, and specifically targets and hydrolyses alpha-1,4-glycosidic bonds within starch molecules, converting them into maltose and other smaller sugar units, providing a nutrient source for the yeast and lactic acid bacteria [14]. Yeast consumes the sugars from amylase, converting them into carbon dioxide and alcohol through fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…It helps create an acidic environment that inhibits the growth of harmful bacteria [16]. The enzyme improver helps to increase the loaf volume, lowers the crumb firmness, and keeps bread fresh for longer [14].…”

Section: Introductionmentioning

confidence: 99%

Hydrolase Activities of Sourdough Microorganisms

et al. 2023

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Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms.

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Influence of Amylase Addition on Bread Quality and Bread Staling

Cited by 20 publications

References 29 publications

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Hydrolase Activities of Sourdough Microorganisms

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