Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling

Breads were made using four fungal α-amylase preparations, three different mixing times and three different resting times to study their effect on bread quality and staling. All the four enzyme preparations caused significantly darker crusts. A significant effect of resting time on crust darkness was also obtained. A tendency towards increased bread volume by enzyme addition was observed and the presence of added α-amylases seemed to decrease the effect of resting and mixing time on bread volume. supplemented with enzyme preparations firmed at a lower rate, while only small effects of enzyme addition on retrogradation of starch, as expressed by enthalpy measured by differential scanning calorimetry (DSC), were observed. After 7 days, enthalpy values were significantly lower for the two shorter resting times. nificant correlation between crumb firmness and enthalpy per gram starch was found. Storage of bread increased the amount of non-susceptible starch. The lowest increase was observed for breads baked without added enzymes. The effects of mixing time and resting time on non-susceptible starch were slight.