Shelf-life and sensory evaluation of pan breads produced with transglutaminase, bacterial xylanase and maltogenic alpha-amylase

The baking industry still has much to expand in the use of enzymes in its formulations but, to obtain the best results, it is necessary to increase the knowledge on how these processing aids affect the final product. Therefore, this study observed the effect of transglutaminase (TG), bacterial xylanase (XYL) and bacterial maltogenic alpha-amylase (AM) on pan bread. A 2³ Central Composite Rotatable Design was used and the bread quality parameters (dependent variables) were observed on the 1st, 5th and 9th days of shelf-life. The Response Surfaces obtained showed that, on day 1, all the enzymes affected the moisture and AM and XYL affected the water activity. On day 5 XYL affected the texture. Sensory analysis was carried out to evaluate the acceptance of the consumers. Differences between the samples were observed for "appearance", "color" and "texture" (α≤0,05). It is possible to conclude that enzymes can replace additives in "clean label" pan breads.