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© Copyright 2009 AACC International.
Published June 2009.
Amylolytic enzymes and bread firming
J. Delcour, H. Goesaert. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre, K.U.Leuven, Leuven, Belgium. Louise Slade. Food Polymer Science Consultancy, Morris Plains, New Jersey.
Delcour, J., Goesaert, H., Slade, L. 2009. Amylolytic enzymes and bread firming. Online. AACC International Cereal Science Knowledge Database
Quality and freshness of foods are high-priority considerations for most consumers. This is especially true with bakery products, where any item perceived as stale is immediately rejected. Bread is of the most important constituents of an equilibrated diet. An important problem, however, is that bread stales at a considerable rate and continuously loses part of its attractivity or in the worst case that it won’t be sold or consumed.
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