Effect Of Complex Enzymes On Antistaling Of Bread

Nowadays, the step of human life is more and more fast, and bread has become anessential staple food in people’s lives. It has been a concern how to improve the quality ofbread and extend its shelf life. Enzymes could have a positive impact on the quality of thebread. Some enzymes will effectively delay the aging of bread. In order to improve thequality of bread and prolong its shelf life, four different enzymes（fungal α-amylase,maltose amylase, xylanase, and lipase）were chosen to use in bread baking and the changeof bread’s texture indexes and organoleptic qualities were compared through the addition ofenzyme by single or complex. Finally, the amount, composition and ratio of the complexenzyme that have a significant effect on bread quality improvement were determined byorthogonal experiment. The experiments showed that the optimum doses of complexenzymes were: maltose amylase650MAU/kg, xylanase87.5FXU/kg, fungal α-amylase17.5FAU/kg, and lipase13.75KLU/kg on base of the weight of wheat flour. At this situation,the score of organoleptic, the volume, and the specific volume of bread were increased by24.0%, and27.4%, respectively, compared with control. The best integrated qualities wereobtained.