The Effect of Using Alpha Amylase and Monoglyceride Enzymes on Pan Bread Quality

Abstract

The increasing consumption of pan bread, there is a pressing need to extend its shelf life while preserving its high quality. To achieve this, specific enzymes have been utilized to enhance both longevity and technological properties, ensuring the product remains viable in the market for a longer duration. This study was investigated the effects of alpha-amylase and monoglyceride enzymes in
varying concentrations. The experiments include 9 samples (control, T1, T2, T3, T4, T5, T6, T7 and T8) respectively for studying the chemical composition, Rheological properties, sensory evaluation, physical properties, texture profile analysis of pan bread and staling evaluation were studied. The technological evaluation showed that the most effective formulations were T3 (wheat flour (ext. 72%)
+ 0.03% α-amylase and T7 (100% wheat flour (ext. 72%) + 1.5% monoglycerides) respectively. Also, showed that these formulations exhibited superior performance in sensory evaluation, rheological properties, and texture analysis. Additionally, they retained quality throughout storage periods of 2, 4, and 6 days. It can be concluded that alpha-amylase and monoglyceride enzymes in mold bread
production can improve its shelf life and overall quality.