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Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, PO Box 73, 46100 Burjassot, Valencia, Spain, ccollar{at}iata.csic.es

J.C. Martinez

Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, PO Box 73, 46100 Burjassot, Valencia, Spain

P. Andreu

Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, PO Box 73, 46100 Burjassot, Valencia, Spain

E. Armero

Laboratorio de Cereales, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, PO Box 73, 46100 Burjassot, Valencia, Spain

Effects of starch (bacterial -amylase and NMYL) and non-starch (xylanase PTP, lipase NVZ and glucose-oxidase GLZ) degrading enzymes on dough quality parameters (rheological, fermentative, textural and thermal characteristics) were determined by means of the response surface methodology to a central composite design of white wheat dough samples. PTP showed linear, interactive and/or quadratic significant effects on most functional properties. Higher dosages of PTP yielded softer and less adhesive doughs with higher gas retention capability but with weakened gluten and poorer machinability (stickier). Negative linear and positive quadratic effects of PTP were observed on dough hardness and derived mechanical properties gumminess and chewiness. Optimized dosage of 30 mg/100g flour led to improved handling and fermentative dough characteristics and avoided excessive dough hardness and stickiness. The simultaneous presence of PTP and NVZ decreased fermentation time and increased dough extensibility. The combination of both PTP and NMYL and / or incorporation of NVZ decreased dough resilience, which corresponded to a greater extensibility and a lower dough consistency. Although GLZ addition induced some desirable effects on the final dough volume and the amylose-lipid complexation, the incorporation of the pair PTP/GLZ into dough formulas is not recommended because of the reduction of the induced softening effect of PTP. A significant negative and quadratic effect of NMYL addition was observed for the enthalpy of dissociation of the amylose-lipid complex. Incorporation of this enzyme up to 30 mg/100 g flour did not significantly decrease values for this thermal property. No criteria for optimum dosage of NVZ were established, and it is recommended that doses higher than those recommended by the manufacturer (5 mg/100 g of flour) be used.

Key Words: bread dough • enzymes • dough functionality • response surface analysis

Food Science and Technology International, Vol. 6, No. 3, 217-226 (2000)
DOI: 10.1177/108201320000600304


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