346 A comparative sensory study of state-of-the-art techniques to counteract staling.

L. CHRISTIANSEN, L. Andersen, and J. B. Nielsen. Novo Nordisk A/S, Novo Alle 2800 Bagsvaerd, Denmark.

Bread staling is often referred to as a decreased consumer acceptance of bakery products caused by changes in the bread crumb not resulting from the action of spoilage micro organisms. Enzymes and monoglycerides are used as antistaling agents because of their ability delay the development of firmness and loss of elasticity of the bread crumb. However, besides the textural changes taking place during storage, bread flavor and odor is also reduced as the bread ages. The objective of this study was to evaluate the influence of Novamyl, a maltogenic alpha-amylase, on the staling processes in wheat bread crumb by descriptive sensory evaluation. Results will be presented which show that Novamyl delays all sensory perceived staling processes, including texture, flavor and odor changes, in a dosage dependent manner. Furthermore, it will be shown that Novamyl is superior to distilled monoglycerides in its ability to delay the development of firmness and loss of bread flavor during storage of the bread.