Title: Impact of thermostable amylases during bread making on wheat bread crumb structure and texture
Authors: Lagrain, Bert ×
Leman, Pedro
Goesaert, Hans
Delcour, Jan #
Issue Date: Oct-2008
Publisher: Elsevier science bv
Series Title: Food research international vol:41 issue:8 pages:819-827
Abstract: Thermostable amylases [Bacillus subtilis alpha-amylase (BSuA) and B. stearothermophilus maltogenic amylase (BStA)] with different modes of action and impacts on firming properties were added during straight-dough bread making. BSuA continuously degraded the starch fraction during bread making. Its action resulted in larger gas cells than in control bread, but did not change initial firmness. In contrast to BSuA, BStA mainly degraded starch at the end of the baking phase and during bread cooling, which caused little if any impact on bread crumb texture. However, it led to higher initial firmness readings than for the control breads. Neither BSuA nor BRA were inactivated during bread making. The results evidence that starch properties have a large impact on bread crumb structure and initial firmness and are highly influenced by the mode of action of the enzyme. (C) 2008 Elsevier Ltd. All rights reserved.
ISSN: 0963-9969
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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