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Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread

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Abstract

In this study, texture profile analysis (TPA) at 40 and 80% compression and a newly proposed penetration test were used to evaluate the effects of amylolytic and non-amylolytic enzymes on the textural properties of fresh and stored brown pan breads. The correlations between instrumental parameters and sensory attribute results obtained by a trained panel of assessors were also investigated. Comparison of the results obtained through TPA at the two compression rates was very useful, as the 40% compression TPA hardly reflected the changes that took place in the enzyme-supplemented bread samples over a storage time of 20 days. The penetration curve profiles provided very valuable information, which complemented the TPA for the purposes of assessing bread ageing and the effect of adding enzymes.

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Acknowledgements

The authors are indebted to the Comisión Interministerial de Ciencia y Tecnología for financial support (Project AGL 2003-09208-C03-02) and to the Ministerio de Educación y Ciencia (Spain) for the grant awarded to author P. Varela

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de correos 73, 46100, Burjassot, Valencia, Spain

    Susana M. Fiszman, Ana Salvador & Paula Varela

Authors
  1. Susana M. Fiszman
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  2. Ana Salvador
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  3. Paula Varela
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Correspondence to Susana M. Fiszman.

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Fiszman, S.M., Salvador, A. & Varela, P. Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread. Eur Food Res Technol 221, 616–623 (2005). https://doi.org/10.1007/s00217-005-0082-2

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  • DOI: https://doi.org/10.1007/s00217-005-0082-2

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