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Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics

¹Yamazaki Baking Co., Research and Development Division, 3-15-6 Chitose, Sumida-Ku, Tokyo 130-0025, Japan. ²Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB, Canada R3C 3G8. Contribution No. 789. ³Corresponding author. E-mail: kpreston@cgc.ca

The effects of increasing levels of eight commercial enzymes representing four types of fungal hydrolytic enzymes (α-amylases, proteases, xylanases, and cellulases) on Canadian short process (CSP) bread quality and processing characteristics were studied. Addition of all enzymes types at optimum levels resulted in increased loaf volume and bread score and softer crumb. All four types of enzymes appeared to be equally effective in improving bread properties compared with the controls. At high levels, greater tolerance to the addition of xylanases and cellulases compared with the addition of α-amylases and proteases was apparent. Mixing requirements increased with increasing levels of α-amylase but no change was apparent with the other enzymes. Addition of all enzymes reduced sheeting work requirements, indicating a dough softening effect. Optimum bread properties for all enzymes were attained within a relatively narrow range of dough sheeting work values, which presumably correspond to optimum dough handling properties. The similarity in response of bread and sheeting characteristics at optimum levels of addition for all four enzyme types suggests a common nonspecific mechanism for improver action that is probably related to water release and the resulting impact on physical dough properties.