Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch

Abstract

The objective of this work was to investigate the contribution of a-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the a-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of a-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.

Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

“…For model validation, the response variable (OY, Y 1 ) was measured, in triplicate, under optimal extraction conditions, and the absolute average deviation (AAD), the Bias factor (Bf), and the Accuracy factor (Af) were calculated according to Desobgo et al, (2015). Finally, the percentage error between the predicted and the experimental values were calculated according to Barrera et al, (2016).…”

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

“…Alpha-amylase has been consistently used by the baking industry to improve dough properties and end product quality ( He and Hoseney, 1991 ). Several studies have demonstrated the beneficial effect of α-amylase on bread texture and elasticity ( Patel et al, 2012 ; Barrera et al, 2016 ). However, detection of elevated levels of endogenous α-amylase in the grain has been considered as a serious grain quality defect due to its presumed effect on end-product quality ( Buchanan and Nicholas, 1980 ).…”

Kernel chemical composition and flour quality of wheat in response to nitrogen sources and doses

“…As previously reported, high α-amylase activity (<250 s) promotes excessive degradation of starch resulting in a dense, low volume product with a sticky crumb and dark crust. On the other hand, low α-amylase activity (>320 s) provides insufficient degradation of starch, resulting in low volume and compact product (Barrera et al, 2016;Scheuer et al, 2011). Dough strength result for BRS Pardela genotype was 32.23% higher than BRS 208 (Table 2; p<0.01), which classifies the first as improver (dough strengh > 300 10 -4 J) and the former as bread wheat class (300 10 4 J > dough strengh > 220 10 -4 J), according to the Brazilian legislation, corroborating with the description of genotypes (Bassoi et al, 2014;MAPA, 2010).…”