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Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities

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Abstract

Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volume (SLV). The use of high-pressure treatment has also increased as a substitute for heat treatment and various products are being processed utilizing high-pressure treatment. This study investigated the effect of combing bakery enzyme and high-pressure treatment on dough qualities. The optimal concentration of bakery enzymes and high-pressure level were determined using response surface methodology and optimization technique. Bread dough was prepared by the optimal condition, 0.20% of bakery enzyme and 43 MPa of high-pressure treatment, and the bread dough was then baked. Optimal combining bakery enzyme and high-pressure treatment drastically improved bread making qualities such as increased SLV, higher concentrations of reducing sugar, and lower concentrations of damaged starch and insoluble dietary fiber compared to the control and to those that were only treated with bakery enzymes or high-pressure treatment, respectively. In addition, the bread with both bakery enzymes and high-pressure treatment showed improved micro structure in the crumb and maintained freshness longer.

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Authors and Affiliations

  1. Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido, 080-8555, Japan

    Koki Matsushita, Ayano Tamura, Daisuke Goshima & Hiroaki Yamauchi

  2. Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, 4031, Batong Malake, Los Baños, Laguna, Philippines

    Dennis Marvin Santiago

  3. The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate, 020-8550, Japan

    Koki Matsushita

  4. Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido, 099-2493, Japan

    Takao Myoda

  5. Agricultural Research Center Western Region, National Agriculture and Food Research Organization, 6-12-1 Nishifukatsu, Fukuyama, Hiroshima, 721-8514, Japan

    Kanenori Takata

Authors
  1. Koki Matsushita
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  2. Ayano Tamura
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  3. Daisuke Goshima
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  4. Dennis Marvin Santiago
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  5. Takao Myoda
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  6. Kanenori Takata
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  7. Hiroaki Yamauchi
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Correspondence to Hiroaki Yamauchi.

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Matsushita, K., Tamura, A., Goshima, D. et al. Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities. J Food Sci Technol 57, 134–142 (2020). https://doi.org/10.1007/s13197-019-04038-4

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  • DOI: https://doi.org/10.1007/s13197-019-04038-4

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