Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation

Fiszman, S.M. and Varela, P. and Salvador, A. and Gámbaro, A. and Giménez, A. and Ares, G. and Wittig De Penna, E. and López, L. and López, M.E. (2009) Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation. Acta Alimentaria, 38 (2). pp. 205-217. ISSN 0139-3006

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Abstract

Three independent studies were conducted in Chile, Spain and Uruguay to assess the effects of the addition of enzymes on the shelf life of brown pan bread.Four batches of brown bread were prepared in each country: a control batch with no added enzymes, a second batch with amylase, a third batch with xylanase and a fourth batch with a 1:1 mixture of amylase and xylanase. Three sensory texture parameters were evaluated (softness, size of the soft area and cohesiveness) and a consumer study was conducted to determine the acceptability of the samples. In each country, the doses of each enzyme and enzyme mixtures (1:1) added to doughs have to be adapted to obtain good dough handling characteristics and minimise adhesiveness and stickiness of the corresponding flour in the traditional formulation.In all three countries the addition of the enzyme mixture gave the best results, achieving a longer shelf life, while the addition of xylanase accelerated bread staling.

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