|
KMID : 1134820150440050752
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.752 ~ p.760
|
|
|
Effects of Maltogenic Amylase on Textural Properties of Dough and Quality Characteristics of White Pan Bread
|
|
Yoon Seong-Jun
Cho Nam-Ji
Lee Soo-Jeong
Moon Sung-Won
Jeong Yoon-Hwa
|
|
|
Abstract
|
|
|
|
Effects of maltogenic amylase on textural properties of dough and quality characteristics of white pan bread were investigated. White pan bread was prepared with four different levels of maltogenic amylase contents (M-1: 0.048 U/g, M-2: 0.060 U/g, M-3: 0.072 U/g, M-4: 0.084 U/g). The setback by amylograph for the control was 480.0±12.25 Brabender Unit (B.U.) while M-4 showed the a setback of 215.0±5.00 B.U. The absorption, mixing tolerance index, and stability by farinogram were not significantly different (P>0.05) for across all treatments. The area under the curve (135 min) by extensogram was higher than all samples. The texture profile analysis results showed that there was significant decreasing in hardness for the maltogenic amylase infused bread (P<0.05). M-3 and M-4 showed higher springiness and cohesiveness but lower hardness than control over 1 to 3 days, indicating possibly extended shelf-life. Imaging scan showed that air cell size less than 0.4 mm2 for the control and M-4 were at rates of 94.90% and 95.70%, respectively. For sensory evaluation, M-3 and M-4 showed higher intensities than the control for taste, flavor, texture, mouthfeel, and moistness quality. These results imply that the quality of white pan bread could be improved by adding maltogenic amylase without the use of chemical additives.
|
|
|
KEYWORD
|
|
|
enzymes, maltogenic amylase, dough, white pan bread, quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|