Use of enzyme to improve the technological quality of a panettone like baked product

BENEJAM, WALTER; STEFFOLANI, M. E.; LEÓN, A. E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2009 vol. 44 p. 2431 - 2437

0950-5423

The aim of this work was to study the influence of 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.