A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

- A novel α-amylase-lipase enzyme formulation has been added to durum wheat bread.
- Bread added of α-amylase-lipase was softer and more chewable than control.
- The α-amylase-lipase slowed down hardening and chewiness changes during 90 days.
- Starting from 7 days bread added of α-amylase-lipase was moister than control.
- Crumb pores of bread added of α-amylase-lipase were markedly different from control.

The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different commercial amylase preparations and with control without added enzymes. Bread-making trials were carried out at industrial level. Sliced bread, packed under modified atmosphere, was analyzed for texture profile, moisture content, and water activity during 90 days. Crumb sections were submitted to environmental scanning electron microscopy at the end of the storage period. The α-amylase-lipase enzyme preparation showed synergistic interactions in preventing staling. In particular, bread added of these two enzymes in mixture was always softer and more chewable than either control or samples added of other enzymes. Moreover, α-amylase-lipase exhibited the most marked effect in slowing down both hardening and chewiness changes during time. Starting from 7 days of storage, both water activity and moisture content of bread added of α-amylase-lipase were higher than in control. Starting from 68 days the moisture content of α-amylase-lipase-added bread became lower than that of other enzyme-added breads, and at the end of storage also water activity was significantly lower. Pore morphology of α-amylase-lipase-added bread appeared markedly different from that of control bread.