Sugar-free breadmaking using multi enzymes reactions.

This study evaluated the potential and effectiveness of producing sugar-free white pan bread using transglucosidase and maltotetraose amylase. Proofing times, one of the main challenges for sugar-free white pan bread, of enzyme-treated groups were similar to those of the sucrose-added control. Specific volume measurements showed no significant differences between enzyme-treated and control groups. Color analysis revealed that enzyme-treated groups exhibited lower lightness (L*) and higher yellowness (b*) than negative control. Hardness increased over a 3-day storage period for all samples, but by the third day, enzyme-treated groups had lower hardness than control, indicating delayed staling process. Sugar content analysis indicated that enzyme-treated groups had the lowest maltose levels, with total sugar levels similar to the sugar-free control. In conclusion, use of transglucosidase and maltotetraose amylase effectively overcame major challenges such as underfermentation and poor texture in sugar-free bread, making it a simple and promising solution for sugar-free bread production.