Xylanases and Lipase in Brioche Loaf
Oswaldo Macero Agronomist Engineer. Master in Food R and D
R&D Food Product ????Team Leader and/or Consulting
Two enzymes were evaluated to improve the volume and stability of the Brioche loaf bread (without milk or butter)
The recipe for this product was:
Flour (strong): 100%
Eggs: 40%
Margarine: 20% (80% of fat)
Sugar: 15%
Yeast : 2 %
Salt: 2.0%
Enzymes : between 5 - 50 ppm
The enzyme proportions used varied from 5 ppm to 50ppm.
The best loaf was obtained with the use of Xylanase, when compared to the use of lipase. Although the texture in both cases was soft, the structure of the Brioche bread made with xylanase presented more stability and resilience.
It should be taken into account that the kneading of this recipe was 20 min at medium-high speed, in order to achieve the optimal development of the gluten network of the strength flour used.
Técnico Panadero /Pastelero en Molinos de Costa Rica
2 年Enriquecida la información.
R&D Food Product ????Team Leader and/or Consulting
2 å¹´Enzyme-based improvers are one of the most appreciated strategies in cleaner label trends in the Bread Industry. A series of food additives can be replaced, such as emulsifiers, oxidants and reducers, as well as achieving superior functional performance of the basic components of bread recipes.