Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

Abstract

Eleven commercial enzyme preparations, based on pentosanase and/or amylase activities, were added to wheat doughs and were processed to bread. Changes in free sugars, maltodextrins and carbohydrate polymer degradation—starch and pentosans—during fermentation, baking and storage are reported, and their possible relationship to functional properties is evaluated. The main activity of preparations was endo-type, although some arabinosidase action was present, even in•-amylases without other declared activity. Dextrinogenic (low molecular weight) properties of•-amylases depended on the source, and within the same manufacturer, on the enzyme characteristics. The majority of preparations solubilized part of pentosans, changes consistent with reported enzyme composition. Storage of breads induced variations in soluble starch and solids, which were affected by the enzymes. Some low molecular weight dextrins correlated with fresh bread properties, favored crumb and starch solubilization and did not induce changes in texture during storage, whereas water-insoluble pentosans correlated with crumb elasticity and hardness during storage.