Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase

• Grant number: 17/10783-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2017
• End date: July 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Caroline Joy Steel
• Grantee: Letícia Cappuccelli Pinto
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The baking industry still has much to expand in the use of enzymes in bread formulations. And considering the increasing variety of enzymes available in the market, to obtain the best results, it is necessary to broaden the knowledge on how these ingredients affect the final product. Therefore, this study proposes to observe the effect of three enzymes: transglutaminase, bacterial xylanase and bacterial maltogenic alpha-amylase, that respectively act on proteins, fibers and starch of the wheat flour in breadmaking. The parameters that will be observed on the 1st, 5th and 10th days of shelf-life will be specific volume, crumb and crust texture, crumb and crust water activity, and crumb and crust color. After analyzing and verifying the formulations with better results, sensory analysis tests will be performed to evaluate the acceptance and purchase intention of the consumers. (AU)