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Sugar-free breadmaking using multi enzymes reactions.

Sung Ho Lee1, Yerim Na2, Jong Hyuk Lee2

  • 1Department of Food Science and Technology, Sangmyung University, Cheonan, Republic of Korea.

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Enzymes transglucosidase and maltotetraose amylase improve sugar-free white pan bread production. These enzymes reduce proofing times and delay staling, offering a promising solution for healthier bread options.

Keywords:
BreadmakingG4 amylaseMaltotetraoseSugar-freeTransglucosidaseWhite pan bread

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Area of Science:

  • Food Science
  • Enzymology
  • Baking Technology

Background:

  • Sugar-free white pan bread production faces challenges like underfermentation and poor texture.
  • Enzymatic solutions are sought to improve the quality and processing of sugar-free baked goods.

Purpose of the Study:

  • To evaluate the effectiveness of transglucosidase and maltotetraose amylase in producing sugar-free white pan bread.
  • To assess the impact of these enzymes on proofing time, volume, texture, and staling.

Main Methods:

  • Enzymes transglucosidase and maltotetraose amylase were used in sugar-free white pan bread formulations.
  • Comparative analysis with sucrose-added control and negative control groups was performed.
  • Measurements included proofing time, specific volume, color (L*, b*), hardness, and sugar content.

Main Results:

  • Enzyme-treated groups showed proofing times comparable to the control group.
  • Specific volume was not significantly different between enzyme-treated and control groups.
  • Enzyme treatment delayed the staling process, resulting in lower hardness after 3 days.
  • Enzyme-treated bread had lower maltose levels and similar total sugar content to the sugar-free control.

Conclusions:

  • Transglucosidase and maltotetraose amylase effectively address underfermentation and texture issues in sugar-free bread.
  • These enzymes present a simple and effective strategy for producing high-quality sugar-free white pan bread.
  • The findings support the use of these enzymes to enhance sugar-free baking.