Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch

- Wheat flour was partially replaced by resistant starch.
- Enzymes were used as additives to improve baking performance.
- A dough formulation containing resistant starch and enzymes was found as optimum.
- Rheological and texture properties of three dough formulations were compared.
- Bread produced from optimum dough was the most preferred by the sensory panel.

The effect of three enzymes on the rheology and the baking performance of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to make up the gluten dilution. A full factorial 23 design with central point in triplicate was applied with dough formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and the enzymes: transglutaminase (0-8 mg/100 g), glucose-oxidase (0-5 mg/100 g) and xylanase (0-1 mg/100 g). Dough produced without RS or enzymes was considered as regular and dough produced with RS and without enzymes was considered as control for comparison. Bread was produced from regular, control and optimum formulations and the quality was assessed concerning specific volume, firmness and preference by sensory panel. Enzymes had significant effect (p < 0.05) on the weakening coefficient obtained by fermentation monitoring indicating the central point as optimum formulation. From bread quality tests it was observed that the RS delayed, whereas the enzymes accelerated the aging process. No significant difference of attribute preference was detected by sensory panel, while the bread produced with the optimum dough had the highest value.