Experimental Approach To Optimize the Use of α-Amylases in Breadmaking

Abstract

alpha-Amylases from different origins (wheat, malted barley, fungi, and bacteria) are used extensively to improve breadmaking. However, the enzyme activities, in addition to the differences associated with their origins, are strongly affected by the process conditions and the presence of other compounds in the medium. The activity of different alpha-amylases was tested under different conditions (pH and temperature), and in the presence of some bread ingredients (salt and sugar), some breadmaking additives (ascorbic acid and sodium propionate), and some metabolites (organic acids and saccharides) generated during the fermentation step, to envisage the behavior of these alpha-amylases during the breadmaking process. The alpha-amylase activities were affected to a different extent by the addition of these compounds depending on the enzyme origin. In general, the alpha-amylases from cereals (wheat and malted barley) were less sensitive to the presence of some ingredients, additives, and metabolites. These results show the great variation of the alpha-amylase activity with the process conditions and the importance of its knowledge in the selection of the appropriate alpha-amylase for a specific breadmaking process.

Rheological behaviour of whole wheat flour

“…These results indicate that the parameter C5 had a minimum value ( Figure 5). Haros et al (2001) reported that the phytase addition could liberate calcium from the phytate complexes, which free calcium ions become available as cofactor for the α-amylase enzyme increasing its activity. The α-amylase addition allowed a decrease in the setback, which indicates low rate of starch retrogradation (Rojas et al, 1999).…”

“…Enzymes as technological aids are usually added to flour, during mixing step of the breadmaking. The enzymes most frequently used in bread making are the α-amylases from different origins (Rosell et al, 2001). The effects associated with the use of α-amylases are an increase in the bread volume, an improvement of crumb grain, crust and crumb colour, and a contribution to the flavour development (Rosell et al, 2001).…”

“…The enzymes most frequently used in bread making are the α-amylases from different origins (Rosell et al, 2001). The effects associated with the use of α-amylases are an increase in the bread volume, an improvement of crumb grain, crust and crumb colour, and a contribution to the flavour development (Rosell et al, 2001). Calcium ion is required for the stability of α-amylases, is a co-factor, whereas the phytic acid has an inhibitory effect in the amylase activity by sequestrating of this cation (Haros et al, 2001a).…”

Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

“…Both additives had a negative effect on the score value of the cakes, shown in the response surface of Figure 2, where it can be observed that the cakes with high concentrations of xanthan gum and methylcellulose presented lower scores. According to Rosell et al (2001), the addition of xanthan provides a thickening of the walls around the gas cells formed in the dough. This thickening of the walls may have altered the structure of the core and the alveoli of the cakes that had the uneven crumb structure and slightly open or open alveoli, decreasing the total score.…”

Improvement of Bread Making Properties by the Addition of Alginates

“…Rosell et al (2001b) showed that the addition of sodium alginate improved wheat dough stability during proofing.The reasons why alginates are effective in bread making are currently unknown; thus, in order to expand seaweed usage in the future, it is necessary to determine the mechanism by which alginates function in bread making. In this study, bread making tests were performed with various kinds of alginic acid-related materials (alginic acid, alginates, and PGA), and enhanced bread making properties were obtained using PGA and sodium alginate.…”