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Food Science and Technology International
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Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan

M.A. Martínez-Anaya

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjasot, Valencia, Spain

A. Devesa

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjasot, Valencia, Spain

P. Andreu

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjasot, Valencia, Spain

C. Escrivá

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjasot, Valencia, Spain

C. Collar

Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjasot, Valencia, Spain

The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes ({alpha}- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

Key Words: wheat flour • starters • enzymes • bread • shelf life

Food Science and Technology International, Vol. 4, No. 6, 425-435 (1998)
DOI: 10.1177/108201329800400607
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