Effects of enzymes on quality of bread

Effects of glucose oxidase(GOD ),transglutaminase(TG ),lipase and fungal amylase on the specific volume,product yield,hardness and moisture migration of bread were studied.Results show that GOD could increase bread volume,decrease the product yield,and increase the hardness of bread core and lower the moisture lose during storage stage.TG could increase bread volume,decrease the product yield,but reduce the hardness of bread core,and have no obvious effects on the moisture retention.Lipase could decrease bread volume,increase the product yield,was effective to reduce the hardness of bread core,and improve the moisture retention.Fungal amylase could effectively increase bread volume,decrease the product yield and the hardness of bread core,but have no obvious effects on the moisture retention.