Studies on the effect of enzymes on quality of dough and bread

The study was conducted to find out the effect of the enzymes glucose oxidase, hemicellulase and phospholipase on quality of the bread. It was done by making bread with control recipe (having no enzyme), with 10 ppm and 20 ppm of enzyme (calculated on the weight of the flour used). The trials were repeated 5 times for every enzyme separately. At each level the quality of the dough and bread was analyzed by sensory evaluation by sensory panel. The parameters analyzed in sensory evaluation were crumb structure, crumb softness, loaf volume, dough extensibility, dough strength, oven spring, crust crispiness and overall acceptability. The attempt made to blend the gluten powder having glucose oxidase, hemicellulase and phospholipase with 50% less gluten content revealed 50% reduction in cost than that of pure gluten and effect on bread and dough was extremely remarkable. The trials were repeated five times. The data were statistically analyzed by using F test analysis of variance. Significant effect of enzymes on different quality parameters of finished bread and dough were observed. The rheological analysis of gluten blend were very good and showed that gluten blend worked very well as compared to pure gluten blend and it was accepted by Mark fed Lab(Punjab) India.