Enzymes as stabilizers of bread structure

Laura Flander, Marjatta Salmenkallio-Marttila, Maija Tenkanen, Karin Autio, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

1 Citation (Scopus)

Abstract

The aim of this project was to study the effects of enzymes (a-amylase, two laccases, lipase and xylanase) on the structure of mixed wheat bread (85 wheat /15 graham flour), especially when baked from prefermented frozen dough. Preparations containing bacterial a-amylase, two laccases, lipase, xylanase, a mixture of xylanase and laccase or a mixture of a-amylase, lipase and xylanase were added to the dough. The dough was divided into two parts for different baking methods: 1) immediate baking after final proofing and 2) freezing for 1 week after prefermentation. Specific volume and firmness of the breads were analysed. The mixtures of enzymes were most effective in improving loaf volume and retaining softness of bread with both baking methods. Freezing of dough affected negatively the ability of lipase and laccase 2 to improve the quality of bread.
Original languageEnglish
Title of host publication2nd European Symposium on Enzymes in Grain Processing, ESEPG-2
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages305-308
ISBN (Electronic)951-38-5707-7
ISBN (Print)951-38-5706-9
Publication statusPublished - 2000
MoE publication typeA4 Article in a conference publication
EventEuropean Symposium on Enzymes in Grain Processing, ESEGP-2 - Helsinki, Finland
Duration: 8 Dec 199910 Dec 1999

Publication series

SeriesVTT Symposium
Number207
ISSN0357-9387

Conference

ConferenceEuropean Symposium on Enzymes in Grain Processing, ESEGP-2
Abbreviated titleESEGP-2
CountryFinland
CityHelsinki
Period8/12/9910/12/99

Fingerprint

laccase
xylanases
breads
baking
amylases
dough
enzymes
freezing
frozen dough
wheat
hardness
firmness
flour
methodology

Cite this

Flander, L., Salmenkallio-Marttila, M., Tenkanen, M., Autio, K., & Poutanen, K. (2000). Enzymes as stabilizers of bread structure. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2 (pp. 305-308). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 207
Flander, Laura ; Salmenkallio-Marttila, Marjatta ; Tenkanen, Maija ; Autio, Karin ; Poutanen, Kaisa. / Enzymes as stabilizers of bread structure. 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. pp. 305-308 (VTT Symposium; No. 207).
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Flander, L, Salmenkallio-Marttila, M, Tenkanen, M, Autio, K & Poutanen, K 2000, Enzymes as stabilizers of bread structure. in 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 207, pp. 305-308, European Symposium on Enzymes in Grain Processing, ESEGP-2, Helsinki, Finland, 8/12/99.

Enzymes as stabilizers of bread structure. / Flander, Laura; Salmenkallio-Marttila, Marjatta; Tenkanen, Maija; Autio, Karin; Poutanen, Kaisa.

2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo : VTT Technical Research Centre of Finland, 2000. p. 305-308 (VTT Symposium; No. 207).

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

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AB - The aim of this project was to study the effects of enzymes (a-amylase, two laccases, lipase and xylanase) on the structure of mixed wheat bread (85 wheat /15 graham flour), especially when baked from prefermented frozen dough. Preparations containing bacterial a-amylase, two laccases, lipase, xylanase, a mixture of xylanase and laccase or a mixture of a-amylase, lipase and xylanase were added to the dough. The dough was divided into two parts for different baking methods: 1) immediate baking after final proofing and 2) freezing for 1 week after prefermentation. Specific volume and firmness of the breads were analysed. The mixtures of enzymes were most effective in improving loaf volume and retaining softness of bread with both baking methods. Freezing of dough affected negatively the ability of lipase and laccase 2 to improve the quality of bread.

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Flander L, Salmenkallio-Marttila M, Tenkanen M, Autio K, Poutanen K. Enzymes as stabilizers of bread structure. In 2nd European Symposium on Enzymes in Grain Processing, ESEPG-2. Espoo: VTT Technical Research Centre of Finland. 2000. p. 305-308. (VTT Symposium; No. 207).