Scarton Michele, Ganancio José Ricardo Crepaldi, de Avelar Matheus Henrique Mariz, Clerici Maria Teresa Pedrosa Silva, Steel Caroline Joy
Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo Brazil.
J Food Sci Technol. 2021 May;58(5):1819-1828. doi: 10.1007/s13197-020-04693-y. Epub 2020 Aug 17.
breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g, flour basis, f.b.) on technological characteristics and preservation of pan breads, with and without enzymes (0.0015 and 0.0050 g.100 g of phospholipase and fungal xylanase, f.b., respectively). The technological parameters of dough (high-speed mixing time, temperature, pH before and after proofing) and pan bread (specific volume, firmness, crust and crumb color, a, pH and mold occurrence) were evaluated. Doughs with lime juice required a longer mixing time, and produced breads with lower volume, firmer crumb, lighter crust and lower mold occurrence, when compared to the market standard. Pan breads with 10.2 g.100 g of lime juice and enzymes showed a higher volume and softer crumb, compared to those with only lime juice. Thus, the joint use of lime juice and enzymes may be suitable for pan breads, maintaining a soft crumb and longer shelf life without additives.
考虑到要去除添加剂，尤其是防腐剂，面包制作对烘焙行业来说是一项挑战。通过面团酸化和使用酶，可以在感官品质和防止微生物变质方面延长面包的保质期。本研究旨在评估柠檬汁（0、10.2或20.4克/100克，以面粉计，f.b.）对有或没有酶（分别为0.0015和0.0050克/100克的磷脂酶和真菌木聚糖酶，f.b.）的主食面包的工艺特性和保存情况的影响。对面团的工艺参数（高速搅拌时间、温度、醒发前后的pH值）和主食面包的工艺参数（比容、硬度、外皮和内部组织颜色、a*值、pH值和霉菌出现情况）进行了评估。与市场标准相比，添加柠檬汁的面团需要更长的搅拌时间，制作出的面包体积更小、内部组织更硬、外皮更浅且霉菌出现情况更少。与仅添加柠檬汁的面包相比，添加10.2克/100克柠檬汁和酶的主食面包体积更大、内部组织更柔软。因此，柠檬汁和酶的联合使用可能适用于主食面包，在不添加添加剂的情况下保持柔软的内部组织和更长的保质期。
