Influence of enzymes on the texture of brown pan bread

Enzymes are commonly used to improve the textural quality of bread and to extend its shelf life. To study the effect of enzymes on the texture of brown pan bread, four types of bread were industrially manufactured using amylase, xylanase, a mixture of amylase : xylanase (1:1) and control (no enzyme). After baking, the bread samples were stored for 1, 4, 7, 10, 13, 15 and 17 days. At each storage time, bread texture was evaluated by sensory and instrumental methods, and the overall acceptability was determined. Instrumental and sensory texture data showed that the addition of amylase or amylase : xylanase decreased the staling rate of breads. Furthermore, the use of a mixture of amylase and xylanase provided better results than the addition of amylase alone. Therefore, the results suggest that the addition of a mixture of amylase and xylanase is recommended to extend the shelf life of brown pan bread. On the other hand, the addition of xylanase resulted in an increase of the staling rate. The results suggest that when xylanase is used to improve dough machinability, the addition of amylase along with it should be considered in order to prevent an increase of staling rate.