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

• Autores: Benejam, Walter; Steffolani, María Eugenia; León, Alberto Edel
• Año de publicación: 2009
• Idioma: español castellano
• Tipo de recurso: artículo
• Fuente: Benejam, Walter, Steffolani, María Eugenia ORCID: https://orcid.org/0000-0002-7817-2166 and León, Alberto Edel ORCID: https://orcid.org/0000-0002-2260-3086 (2009) Use of enzyme to improve the technological quality of a panettone like baked product. International Journal of Food Science and Technology (44). ISSN 2431–2437;
• Materia: SB Cultura de la planta
• Institución: Universidad Católica de Córdoba

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.
Fil: Benejam, Walter. Universidad Católica de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Steffolani, María Eugenia. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: León, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina