Reference Number: 149
Year: 2009
Link: Link to original paper
Inclusions: Enzymes
Summary
Summary
The aim of this work was to study the influence of enzymes such as amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread quality. Results showed that enzymes improved the quality of the product. Depending on the enzyme, the effect was more remarkable on bread height, cell distribution or crumb texture. Particularly, lipase and amylase increased bread height and decreased bread hardness. Although xylanase did not modify bread height, it produced better grain crumb structure and changed the amount of water needed for dough development. Results were different when the additive was incorporated in sponge or in dough. Variability of effects and changes in the results depend both on the doses and on the time of incorporation, all of which provide opportunities to optimise the quality of panettone using a combination of enzymes.
Significance of the study to the baker.
Results showed that enzymes improve the quality of panettone. Depending on the enzyme, the effect was significant on bread height and crumb texture. A specific lipase enzyme (an enzyme that can break down lipids or fat) led to improved bread quality because it increased bread height and decreased bread hardness. Alpha amylase also increased height, but to a lesser extent than the lipase enzyme (LPP). Another enzyme called Xylinase (enzyme capable of breaking down complex carbohydrates) produced a better grain crumb structure, with higher ratio between cell areas to total area. Results were different when the additive was incorporated into the sponge or into the dough; the action of amylase was more notable in the long method, while the lipase enzyme (LPP) was more effective when it was added to the dough. The variability of effects and changes in the results depending on the doses and time of incorporation which provide opportunities to optimise panettone quality, using a combination of enzymes.
