Effect of enzymes on baking quality of wheat dough and storage quality of toast bread.

Summary: Toast is a nutrient‐rich consumer staple with a unique taste. However, retrogradation affects its storage quality and shelf life. Therefore, in this study, we aimed to investigate the effects of enzymes on the baking quality of wheat dough and the storage quality of baked bread. Fungal α‐amylase (FAM), lipase (LIP), and maltose amylase (MAM) were added to wheat dough under quadruple fermentation to evaluate their effects on the quality of wheat dough and toasted bread during storage. FAM reduced the water absorption and stability of wheat flour, whereas LIP and MAM improved its properties. Moreover, all three enzymes increased the fermentation height and gas‐holding capacity of the dough, resulting in toast with a larger specific volume and low hardness. Toast containing 15 mg kg−1 MAM had the highest number of air holes and the best elasticity. Furthermore, 9 mg kg−1 FAM, 45 mg kg−1 LIP, and 15 mg kg−1 MAM retarded the retrogradation of toast during storage, reduced its hardness, and decreased the short‐range order and relative crystallinity. These findings indicate that enzymes can delay retrogradation in toast to extend its shelf life. These results further suggest that enzymes inhibit recrystallisation to delay toast ageing. Thus, this study provides theoretical references for the practical application of enzymes in bakery products. [ABSTRACT FROM AUTHOR]