Enzymatic evaluation in bakery products.

Four enzymes were evaluated to improve the volume and durability of the bread (in this case the application was made in "Marraquetas" bread of mass consumption in Chile).

The recipe for this product was:

Flour: 100%

Water: 60%

Salt: 2.0%

Dry instant yeast: 1.5%

The enzyme proportions used varied from 15 ppm to 55 ppm.

The best results were achieved with a mixture of Glucose Oxidase, fungal alpha amylase and bacterial alpha amylase.

An adjustment of the time and humidity of the fermentation process was carried out (the conditions were the same for the different evaluations and the control. All samples were packed in 35 micron PP bags, without modified atmosphere and treated with alcohol spray for microbiological control of bread inmediatly after baking.

The result points to an increase in volume of 15% with respect to the control and an increase in shelf life of 21 days depending on the softness and palatability of the product evaluated by a sensory panel.