Estudio del efecto de la enzima Alfa-amilasa maltogénica sobre el envejecimiento del pan tipo bollo

Abstract

Today, bread remains an essential component of the global diet. However, millions of tons of bread are discarded each year due to excessive hardening and loss of crispness caused by starch recrystallization. In response to this challenge, research on enzymatic improvers has become more relevant, highlighting their ability to delay the premature aging of bread organoleptic properties. In this context, the objective of this research was to study the effect of the enzyme maltogenic alpha-amylase on the aging of bun-type bread. The process focused on the elaboration of bread with different concentrations of the enzyme. After obtaining the products, rheological analysis and texture tests were carried out for a period of 30 days to determine the most effective treatment. From the optimal treatment, a proximate analysis was carried out to evaluate its nutritional composition and a microbiological analysis to identify molds and yeasts after 30 days of storage at room temperature. The results indicated that the enzyme improved the extensibility, elasticity, viscosity, hydration and stability of the dough. In addition, during the 30-day storage, it contributed to reduced hardness, chewiness and cohesiveness of the bread compared to the control bread. Likewise, proximate composition and microbiological analyses confirmed that the bun-type bread complies with technical quality standards, ensuring its safety as a final product.