Thermal properties of doughs formulated with enzymes and starters.

摘要

Thermal properties (gelatinization, amylose-lipid complex dissociation and amylopectin retrogradation) of bread samples formulated with 2 different quality wheat flours, 2 enzymes (alpha-amylase/pentosanase, lipase and their mixtures), and 3 microbial sourdough starters were studied by DSC. Carbohydrases modified gelatinization temp. and enthalpy, whilst lipase modified amylose-lipid complex dissociation. Enthalpy of amylopectin retrogradation was significantly influenced by length of bread storage only. Second-order interactive effects of enzymes with flour or starter were found for gelatinization and/or amylose-lipid complex dissociation parameters. Some noteworthy relationships were observed between thermal and textural properties of fresh and stored breads.