Use of enzyme to improve the technological quality of a panettone like baked product

Abstract

The aim of this work was to study the influence of amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread quality. Results showed that enzymes improved the quality of the product. Depending on the enzyme, the effect was more remarkable on bread height, cell distribution or crumb texture. Particularly, lipase and amylase increased bread height and decreased bread hardness. Although xylanase did not modify bread height, it produced better grain crumb structure and changed the amount of water needed for dough development. Results were different when the additive was incorporated in sponge or in dough. Variability of effects and changes in the results depend both on the doses and on the time of incorporation, all of which provide opportunities to optimise the quality of panettone using a combination of enzymes.

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

“…Low values of elasticity and high chewiness are usually indicators of storage time [ 31 ]. Lower moisture is related to aged and dry bakery products that require more salivation and chewing, although chewiness is directly related to the presence of fat and sugar [ 7 ].…”

“…The quality of panettone is defined by its physical and chemical properties (moisture, color, specific volume, density and texture), which influence consumer acceptability [ 6 ]. To improve the fermentation process, enzymes (amylase, xylanase and lipase) are used to influence the quality of the product [ 7 ]. The fermentation process is important because it influences the sensory attributes of the product, as well as the recovery of the yeast and lactic acid bacteria that are involved in sourdough fermentation and produce the desired aromas and/or aromatic precursors [ 8 ].…”

Applications of enzymes in breadmaking

“…Here overall sensoric evaluation indicated better fl avor, taste, softness and overall acceptability. A study by Benejam et al (2009) showed that amylase, xylanase and lipase improve the quality with regard to height, cell distribution and crumb texture in panettone. Results were dependent on whether the enzymes were added into the sponge or the dough.…”

Effect of the addition of enzymes on the quality of frozen pre-baked French bread substituted with whole wheat flour

“…Various additives are used to improve the dough properties and bread quality in the bakery industry (Benejam, Steffolani, & León, 2009) and currently enzymes play an important role in baking technology (Shah, Shah, & Madamwar, 2006). It has been shown that the application of enzymes or emulsifiers or a mixture of both, can significantly improve the quality of bread elaborated with whole wheat flour (Grausgruber, Miesenberger, Schoenlechner, & Vollmann, 2008).…”