EFFECT OF PECTIN AND α-AMYLASE ON THE MICROSTRUCTURE AND STALING OF BREAD
 
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Pol. J. Food Nutr. Sci. 2001;51(4):19–25
 
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ABSTRACT
Apple pectin and α-amylase (Termamyl) were used as anti-staling agents of pan bread. Additions of pectin and α-amylase were 0.5, 1.0, 1.5, 2.0 % and 0.3, 0.6, 1.0, 1.5 KNU, respectively. Breads were stored at room temperature for 6 days. Baking quality, alkaline water retention capacity, texture properties, porosity, and microstructure of bread crumb were studied. Loaf volume and specific loaf volume of bread were improved upon low level treatments of pectin and α-amylase. Addition of both pectin and α-amylase resulted in weakened crumb structure and porosity increasing. It could be observed that the control bread had the lowest values of alkaline water retention capacity (AWRC), being 232, 190 and 175%, respectively, at 1, 3 and 6 day of storage. Addition of pectin and α-amylase always caused noticeable increase in the AWRC values. It was proved that during storage crumb hardness increased, but elasticity, cohesiveness, guminess, volume recovery coefficient , and porosity decreased for all examined breads. The values of texture parameters for the treated breads have never exceeded those for control bread, except 6-day-stored bread with 2.0% pectin. Microscopic analysis of crumb macro- and microstructure revealed remarkable differences in control and treated, fresh and stored breads and supported well obtained quality data. The results showed that apple pectin and α-amylase were effective in softening of bread crumb and reducing staling rate. It is found that apple pectin and α-amylase can be effectively used to improve baking quality and retarded staling of bread up to 1.5% and 0.6 KNU, respectively.
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