Výskumný ústav potravinársky

Erdal, P. – Ceyhan, T. – Heperkan, Z. D.
Impact of lipase, glucose oxidase and transglutaminase on physical and qualitative properties of pan bread
Journal of Food and Nutrition Research, 62, 2023, č. 3, s. 254-263

Tugce Ceyhan, Department of Food Engineering, Faculty of Engineering, Istanbul Aydın University, Inonu St. 38, 34295 Istanbul, Turkey; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Resitpasa, Park Yolu 2, 34469 Maslak, Istanbul, Turkey. E-mail: tugceceyhan@aydin.edu.tr

Original article
Received 24 March 2023; 1st revised 21 June 2023; accepted 23 June 2023; published online 22 August 2023

Súhrn: Quality problems, such as poor texture and undesirable sensory properties, are occasionally encountered in pan bread. In this study, wheat-based pan bread was produced on a pilot scale by adding lipase, glucose oxidase and transglutamin­ase to flour to improve the flour rheology and bread quality. Response surface methodology was used to investigate the effect of these enzymes at various contents on specific volume of pan bread. The specific volume of pan bread ranged from 6.12 × 10^-3 m³·kg^-1 to 7.29 × 10^-3 m³·kg^-1. Textural properties of the bread produced with the optimum enzyme formulation were superior to the control bread, and its sensory properties were also more appreciated. The results obtained in this study showed that the use of enzymes improved technological properties of pan bread and allowed the production of a fresher and more consumer-friendly pan bread.

Kľúčové slová: enzyme; lipase; glucose oxidase; transglutaminase; pan bread; response surface methodology

Na stiahnutie:
  jfnr-2023-3-pp254-263-erdal.pdf (PDF, 1.5 Mb, 101x)