Barrera Gabriela N, Tadini Carmen C, León Alberto E, Ribotta Pablo D
Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina ; Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Córdoba, Argentina.
University of São Paulo, Escola Politécnica, Main Campus, São Paulo, Brazil.
J Food Sci Technol. 2016 Oct;53(10):3675-3684. doi: 10.1007/s13197-016-2337-2. Epub 2016 Oct 8.
The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the α-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of α-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.
这项工作的目的是研究α-淀粉酶和糖化酶对面团发酵过程及面包品质的贡献，作为减少面粉中高损伤淀粉所造成负面影响的一种替代方法。醒发过程中的面团特性因较高的损伤淀粉含量而改变。面粉中较高的损伤淀粉导致面包外皮颜色更深、面包心更硬。这些酶减少了损伤淀粉的负面影响，对发酵过程中达到的最大二氧化碳压力以及面团保留的二氧化碳体积产生了积极影响。添加α-淀粉酶降低了尺寸比和面包心硬度属性；然而，这种添加剂的逐步添加会使面包体积和红色强度降低，面包心硬度增加。添加糖化酶会使面包体积更大、外皮红色强度更高，外皮亮度和气孔直径更低。在存在适量损伤淀粉的情况下添加糖化酶是有益的。结果证实，添加α-淀粉酶和糖化酶显著改善了面包品质。在整个储存期内，添加α-淀粉酶和糖化酶使面包体积更大，面包心硬度更低，延长了成品的保质期。
