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Enzymatic and microbial conversions to achieve sugar reduction in bread
Denise Christina Müller1, Ha Nguyen2, Qing Li2
1University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada; University of Natural Resources and Life Sciences (BOKU), Dept. of Food Science and Technology, Vienna, Austria; Zurich University of Applied Sciences (ZHAW), Institute of Food and Beverage Innovation, Research Group Food Biotechnology, Wädenswil, Switzerland.
Food Research International (Ottawa, Ont.)
|May 16, 2021
Summary
Reducing sugar in baked goods like buns is possible. Combining isomaltooligosaccharides (IMO), enzymes, and sourdough fermentation allows for 50% less sucrose while maintaining sweetness.
Area of Science:
- Food Science
- Baking Technology
- Sensory Analysis
Background:
- Standard bread sugar is 2%, but sweet baked goods often exceed 10% sucrose.
- Reducing sugar content in baked goods is a significant challenge for the food industry.
Purpose of the Study:
- To assess strategies for sugar reduction in bread using isomaltooligosaccharides (IMO), enzymes, and sourdough.
- To maintain sweetness in reduced-sugar bread formulations.
Main Methods:
- Sensory analysis by trained panelists to evaluate sweet and sour taste intensity.
- Measurement of organic acid and sugar concentrations in bread.
- Utilizing isomaltooligosaccharides (IMO) as a bulk sweetener.
- Employing polysaccharide hydrolases (amyloglucosidase, fructosidase) and sourdough fermentation.
Main Results:
- Sourdough fermentation, particularly with Leuconostoc mesenteroides, reduced sweet taste intensity.
- Isomaltooligosaccharides (IMO) maintained sweetness when partially replacing sucrose.
- A combination of 4.5% IMO, specific sourdough, amyloglucosidase, and fructosidase allowed 50% sucrose reduction without loss of sweetness.
Conclusions:
- Individual strategies like using IMO, enzymes, or sourdough alone were insufficient for sugar-reduced bread sweetness.
- An integrated approach combining IMO, specific enzymes, and sourdough fermentation is effective for reducing sucrose while preserving taste.
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