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Chemical Papers

, Volume 67, Issue 3, pp 292–299 | Cite as

Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

  • Ľubomír MikušEmail author
  • Mária Kováčová
  • Ladislav Dodok
  • Alžbeta Medveďová
  • Lucia Mikušová
  • Ernest Šturdík
Original Paper

Abstract

This study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

Keywords

enzyme hydrocolloid shelf-life sensory properties 

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Copyright information

© Institute of Chemistry, Slovak Academy of Sciences 2012

Authors and Affiliations

  • Ľubomír Mikuš
    • 1
    Email author
  • Mária Kováčová
    • 1
  • Ladislav Dodok
    • 1
  • Alžbeta Medveďová
    • 1
  • Lucia Mikušová
    • 1
  • Ernest Šturdík
    • 1
  1. 1.Department of Nutrition and Food Assessment, Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food TechnologySlovak University of Technology in BratislavaBratislavaSlovakia

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