PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD WITH ADDITION OF THE ENZYMES LACCASE, XYLANASE, AND LIPASE

Óscar Alfonso Vega Castro, Rubén De Marco, Cecilia Di Risio

Abstract


The aim of this investigation was to evaluate some physical and sensory properties of bread made with a combination of different enzymes such as laccase, xylanase, and lipase in order to propose a baked good product without chemical additives. The methodology included determining volume and specific volume, analyzing the internal characteristics of bread and internal bread color in accordance with IRAM Norm 15858-1. A sensory analysis was performed using a triangular test consisting of 38 untrained judges. The significant differences between results were analyzed by Bengtsson’s tables with a significance level of 95%. The main results included that the volume of the bread obtained with different formulations ranged between 476cm3 and 784 cm3, and the specific volume obtained for the formulation of bread composed of laccase-xylanase-lipase was 5.23 cm3/g. As for the sensory analysis, there were no significant differences reported regarding the acceptability of bread made in this study versus traditional bread with chemical additives. It can be concluded that the combination of the three enzymes used (laccase, xylanase, and lipase) yielded a baked good product with specific characteristics.


Keywords


bread, laccase, xylanase, lipase, physical properties, sensory analysis.

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