Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

• Published in: Food science & technology Vol. 49; no. 1; pp. 96 - 101
• Main Authors: Gomes-Ruffi, Cristiane Rodrigues, Cunha, Robison Henrique da, Almeida, Eveline Lopes, Chang, Yoon Kil, Steel, Caroline Joy
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2012; Elsevier
• Subjects: Biological and medical sciences; Cereal and baking product industries; Emulsifiers; Enzymes; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Maltogenic amylase; Pan bread; Sodium stearoyl lactylate; Technological quality; Enzymes; Emulsifiers; Technological quality; Pan bread; Sodium stearoyl lactylate; Maltogenic amylase; Bakery product; Amylase; Enzyme; Food additive; Emulsifier; Bread; Sodium; Warehousing; Cereal product; Quality; Food preservation; Amylolytic enzyme
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.04.014

Emulsifiers and enzymes are used as anti-staling agents in bakery products, providing increased shelf life, which is especially interesting for industrialized breads, such as pan bread. The objective of this study was to evaluate the effects of the emulsifier sodium stearoyl lactylate (SSL) and of the enzyme maltogenic amylase (MALTO) on the quality of pan bread during storage. A 22 complete factorial experimental design was followed and the Response Surface Methodology (RSM) was used to evaluate the influence of the addition of SSL (0–0.50 g/100 g flour) and MALTO (0–0.04 g/100 g flour) on bread quality parameters. A Control bread (without the addition of emulsifier or enzyme) was also prepared. Response surfaces and mathematical models were obtained for all the responses studied, showing the positive effect of the addition of SSL and MALTO on the increase of bread volume and the reduction of firmness, especially on Day 10. The breads with the highest total scores in the sensory evaluation were those with 0.43 g SSL/100 g flour + 0.03 g MALTO/100 g flour and with 0.50 g SSL/100 g flour + 0.02 g MALTO/100 g flour. ► SSL had a greater effect on specific volume. ► SSL and maltogenic amylase had positive effects on texture, retarding bread staling. ► Minimum amounts for quality improvement were established.