Search results for " bread staling"

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A novel alpha-amylase-lipase formulation as anti-staling agent in durum wheat bread

2016

The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in m…

Water activityDurum wheat semolina0404 agricultural biotechnologyenzymes durum wheat semolina TPA aw bread stalingAmylaseFood scienceLipaseBread stalingWater contentbiologyEnzymes; Durum wheat semolina; TPA; aw; Bread stalingChemistrydigestive oral and skin physiologyfood and beverages04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie AlimentariWheat breadMarked effect040401 food scienceEnzymesChewinessModified atmospherebiology.proteinTPAawFood Science
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