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Effect of acetic acid and enzyme preparations on bread stability and freshness

DOI: 10.21047/1606-4313-2016-15-1-30-35
UDC 664.657:547.292

Effect of acetic acid and enzyme preparations on bread stability and freshness

Travkina S. G. , Yegorova Z. E.

Abstract
The possibility of using acetic acid and enzyme preparations (“Novamyl 1500 MG” – maltogenic α-amylase, “Lipopan F BG” – lipase, “Pentopan 500 BG” – xylanase, hemicellulase, “Glusyme Mono 10000 BG” – glucose oxidase) in the process of making the scalded bread to prolong the shelf life of finished products is analyzed in the article. It was shown that the acetic acid at concentrations of 0.05-0.08% has no effect on the progress of the bread-making, the organoleptic and physico-chemical characteristics of the final product. The optimal amount of acetic acid (0.08%) providing the resistance to mold formation for 10 days was found out. Addition of acetic acid (0.08%) and combinations of enzyme preparations (“Novamyl 1500 MG” – 9d, “Lipopan F BG” – 1d, “Glusyme Mono 10 000 BG”) reduced the duration of the bread-making process by 20 minutes in average, improved organoleptic (more elastic crumb) and physicochemical (reducing acidity by 1.2 degrees, the increase in porosity by 5-6%) characteristics, and increased the shelf life of scalded bread up to 10 days. As the result of research the instruction how to modify the technology of bread-making to avoid the mold formation and to prolong the shelf life of scalded bread was developed and got accepted in production.

Keywords: scalded bread, dough, acetic acid, enzyme preparation, quality indicators , shelf life.

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