319: Extend the Softness and Quality of Gluten-Free Bread With Maltogenic Amylase

Introduction

Gluten-free breads are generally denser and smaller in volume compared to breads made from wheat flour, primarily because they lack gluten. Starch is often used to provide structure and a lighter texture. However, starch-based gluten-free breads tend to stale more quickly. It is important to find a solution to keep gluten-free breads softer for a longer period of time in the baking and milling industry.

Methods

A high-performing maltogenic amylase was tested at concentrations of 50 and 100 ppm in gluten-free bread. The samples were compared to a control gluten-free bread (without enzymes). The breads were stored at room temperature and tested for volume, crust color, crumb color, slice firmness, springiness, and sensory attributes. A one-way ANOVA was conducted to analyze the data, and a Tukey’s t-test was used to compare the values. Differences were considered statistically significant at a p value < 0.05.

Results

All breads were close in volume, crust color and crumb color. The breads containing 50 and 100 ppm high-performing maltogenic amylase were 55-70% softer in slice firmness compared to the control on Day 14, with this difference being statistically significant. The bread with 100 ppm high-performing maltogenic amylase exhibited a lower slice firmness value than the bread with 50 ppm, but this difference was not statistically significant. The bread with 50 and 100 ppm high-performing maltogenic amylase rated softer, moister in mouthfeel, and better in taste and overall likeability than the control. 50 ppm was found to be the optimal dose for overall quality in the gluten-free bread tested.

Significance

Using 50 and 100 ppm high-performing maltogenic amylase shows promise for improving the softness of gluten-free bread.

Authors: Malissa Keo, Sophia Leung, Dipak Roda, Dr. Assad Al-Ammar, Vic Rathi.