This work aims at studying the influence of the addition of some biogenic effectors on the bread staling rate. So, we use enzymes, natural substances, which can substitute chemical additives in order to improve the bread quality. Due to the fact that, added to starch retrogradation, the gluten also plays an important role in bread staling, we use starch- and non-starch degrading enzymes, such as: α-amylase, photolytic enzymes, xylanase, cellulase and combinations of them. We combine these enzymes to detect the potential synergistic effects which can provide better results as compared to their sole use. To study the influence of these effectors on bread staling we choose a sensory evaluation method. The obtained results show that all the effectors are more or less efficient in decreasing the rate of staling, but, the most efficient are the preparations that comprise combinations of enzymes.
Keywords: bread, staling, enzymes, sensory evaluation
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