Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

被引：0
|
作者：
M. J. Gil
M. J. Callejo
G. Rodríguez
M. V. Ruiz
机构：
[1] Departamento Tecnologia de Alimentos,
[2] Escuela Tecnica,undefined
[3] Superior Ingenieros Agronomos,undefined
[4] Cuidad Universitaria,undefined
[5] E-28040 Madrid,undefined
[6] Spain,undefined
来源：
Zeitschrift für Lebensmitteluntersuchung und -Forschung A | 1999年 / 208卷
关键词：
Key words White pan bread; Enzymes; Staling; Firmness; Elasticity;
D O I：
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学科分类号：
摘要：
 Several different types of enzymes and their blends were added to dough with the object of improving the shelf-life of white, lidded-pan bread during storage. Bread firmness and elasticity were determined at 24, 48 and 72 h to determine the influence of the enzymes. Addition of bacterial a-amylase, specially to blends of enzymes also containing lipase and pentosanase, improved white, lidded-pan bread quality by increasing elasticity and lowering firmness of crumb, and enhanced the keeping quality over time by providing a significant 2-day increase in the shelf life.
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页码：394 / 399
页数：5
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