Browse > Article
http://dx.doi.org/10.3746/jkfn.2015.44.5.752

Effects of Maltogenic Amylase on Textural Properties of Dough and Quality Characteristics of White Pan Bread  

Yoon, Seongjun (Department of Baking Science and Techonology, Hyejeon College)
Cho, Namji (Department of Baking Science and Techonology, Hyejeon College)
Lee, Soo-Jeong (Department of Food and Nutrition, Bucheon University)
Moon, Sung-Won (Department of Hotel & Foodservice Culinary Arts, Youngdong University)
Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.5, 2015 , pp. 752-760 More about this Journal
Abstract
Effects of maltogenic amylase on textural properties of dough and quality characteristics of white pan bread were investigated. White pan bread was prepared with four different levels of maltogenic amylase contents (M-1: 0.048 U/g, M-2: 0.060 U/g, M-3: 0.072 U/g, M-4: 0.084 U/g). The setback by amylograph for the control was $480.0{\pm}12.25$ Brabender Unit (B.U.) while M-4 showed the a setback of $215.0{\pm}5.00B.U.$ The absorption, mixing tolerance index, and stability by farinogram were not significantly different (P>0.05) for across all treatments. The area under the curve (135 min) by extensogram was higher than all samples. The texture profile analysis results showed that there was significant decreasing in hardness for the maltogenic amylase infused bread (P<0.05). M-3 and M-4 showed higher springiness and cohesiveness but lower hardness than control over 1 to 3 days, indicating possibly extended shelf-life. Imaging scan showed that air cell size less than $0.4mm^2$ for the control and M-4 were at rates of 94.90% and 95.70%, respectively. For sensory evaluation, M-3 and M-4 showed higher intensities than the control for taste, flavor, texture, mouthfeel, and moistness quality. These results imply that the quality of white pan bread could be improved by adding maltogenic amylase without the use of chemical additives.
Keywords
enzymes; maltogenic amylase; dough; white pan bread; quality;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Kim SK. 1987. Gelatinization and retrogradation have a close relation of food industry. Monthly Food Industry 54: 58-63.
2 Gedders WF, Bice CW. 1946. The role of starch in bread staling. Quartermaster Corps Report QMC 17-10. Office of the Quartermaster General, Washington, DC, USA.
3 Hertz KO. 1965. Staling of bread, a review. Food Technol 19: 1828.
4 D'ppolonia BL, Morad MM. 1981. Bread staling. Cereal Chem 58: 186-190.
5 Pyler EJ. 1988. Baking science & technology. 3rd ed. Sosland Publishing Co., Marriam, KS, USA. p 402-411.
6 Bechtel WG, Meisner DF, Bradley WB. 1953. The effect of the crust on the staling of bread. Cereal Chem 30: 160-168.
7 Bice CW, Geddes WF. 1949. Studies on bread staling. IV. Evaluation of methods for the measurement of changes which occur during bread staling. Cereal Chem 26: 440-465.
8 Maga JA, Ponte JG. 1975. Bread staling. CRC Crit Rev Food Technol 5: 443-486.   DOI
9 Zobel HF, Kulp K. 1996. The staling mechanism. In Baked Goods Freshness; Technology, Evaluation, and Inhibition of Staling. Hebeda RE, Zobel HF, eds. Marcel Dekker, Inc., New York, NY, USA. p 1-64.
10 Michael J, Geoffrey C, David D, James G, Hall P, Jones L, Lepper D, Anne M, Rogerson D, Soulsby P, Strang G, Tipping P, Roger W. 2010. Waste Strategy for England 2007. The House of Commons, London, UK. p 3-55.
11 Tamstorf S, Jonsson T, Krog N. 1986. Ice crystallization and its control in frozen-food systems. In Food Structure and Behaviour. Blanshard JMV, Lillford P, eds. Academic Press, London, UK. p 51-65.
12 Blanshard JMV, Frazier PJ, Galliard T. 1987. Chemistry and physics of baking. Blanshard JMV, Frazier PJ, Galliard T, eds. The Royal Society of Chemistry, London, UK. p 75-88.
13 Kim SK, Cho NJ, Kim YH, Yoon SJ, Lee JJ, Jung SK, Chea DJ. 2009. Baking science. BNC World, Seoul, Korea. p 198.
14 Yoon SJ, Cho NJ, Jeong YH. 2008. Development of a carbohydrate-based fat replacement for use in bread making. J East Asian Soc Dietary Life 18: 1032-1038.
15 Cho NJ, Kim HY, Kim SK. 1999. Effect of flour brew with Bifidobacterium bifidum as a natural bread improver. J Korean Soc Food Sci Nutr 28: 1275-1282.
16 Cho NJ, Lee SK, Kim SK, Joo HK. 1998. Effect of wheat flour brew with Bifidobacterium bifidum on rheological properties of wheat flour dough. Korean J Food Sci Technol 30: 832-841.
17 Yoon SJ, Cho NJ. 2010. Quality characteristics of white pan bread by using fat-substitutes. Korean J of Baking 2: 6-11.
18 Chamberlain N, Collins TH, Mcdermott EE. 1981. Alphaamylase and bread properties. Int J Food Sci Technol 16: 127-152.
19 Cho NJ, Kim YH, Ahn HK, Shin SN, Hwang YK. 2000. Science of baking materials. BNC World, Seoul, Korea. p 48-52.
20 Lagrain B, Leman P, Goesaert H, Delcour JA. 2008. Impact thermostable amylases during bread making on wheat bread crumb structure and texture. Food Res Int 41: 819-827.   DOI
21 Kim JH, Maeda T, Morita N. 2006. Effect of fungal ${\alpha}$-amylase on the dough properties and bread quality of wheat flour substituted with polished flours. Food Res Int 39: 117-126.   DOI
22 AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Methods 22-10.
23 AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Methods 54-21.
24 AACC. 2000. Approved Method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. Methods 54-10.
25 Goesaert H, Slade L, Levin H, Delcour JA. 2009. Amylases and bread firming: an integrated view. J Cereal Sci 50: 345-352.   DOI
26 Finney KF. 1984. An optimized, straight dough, bread making method after 44 years. Cereal Chem 61: 20-27.
27 Leman P, Goesaert H, Vandeputte GE, Lagrain B, Delcour JA. 2005. Maltogenic amylase has a non-typical impact on the molecular and rheological properties of starch. Carbohydr Polym 62: 205-213.   DOI
28 Shin GM. 2008. Quality characteristics of white pan bread added with Poria cocos powder. J East Asian Soc Dietary Life 18: 554-562.
29 Harinder K, Bains GS. 1987. High ${\alpha}$-amylase flours: Effect of pH, acid, and salt on paste characteristics. Cereal Chem 64: 359-363.
30 Kim SK, Cho NJ, Kim YH, Yoon SJ, Lee JJ, Jung SK, Chea DJ. 2009. Farinograph. In Baking Science. BNC World, Seoul, Korea. p 164-173.
31 Reed G. 1975. Health and legal aspects of the use of enzymes. In Enzymes in Food Processing. 2nd ed. Academic Press, New York, NY, USA. p 549-554.
32 Faubion JM, Faridi H. 1985. Dough rheololgy. In Rheology of Wheat Products. Faridi H, ed. American Association of Cereal Chemistry Inc., St. Paul, MN, USA. p 1-9.
33 Bechtel WG, Meisner DF. 1954. Staling studies of bread made with flour fractions. Cereal Chem 31: 182-187.
34 Martine ML, Hoseney RC. 1991. A mechanism of bread firming. II. Role of starch hydrolyzing enzymes. Cereal Chem 68: 503-507.
35 Sroana BS, Beanb SR, MacRitchie F. 2009. Mechanism of gas cell stabilization in bread making. I. The primary gluten-starch matrix. J Cereal Sci 49: 32-40.   DOI
36 Synowiecki J. 2007. The use of starch processing enzymes in the food industry. In Industrial Enzymes: Structure, Function and Applications. Polaina J, MacCabe AP, eds. Springer, Dordrecht, The Netherlands. p 19-34.
37 Pomeranz Y, Finney KF. 1975. Sugars in breadmaking. Baker' Digest 49: 20-27.