Browsing by Subject "α-amylaasi"

Oats are rich in protein, unsaturated fatty acids, and dietary fiber, making them a healthy ingredient for breadmaking. The problem with oat baking is the lack of gluten proteins that are important for the formation of the structure, as a result of which the structure of bread is often weaker, the volume is smaller, and staling of bread is faster. The aim of this study was to find out how starch-converting enzymes affect the structure and hardness of oat breads during storage. The hypothesis was that starch-converting enzymes have the potential to improve the volume and structure of oat breads and reduce hardness during storage. 50/50 blends of whole grain oat flakes flour and oat endosperm flour were used in baking. Three different concentrations of α-amylase enzymes (0.5 U, 1.0 U and 1.5 U) and a combination of α-amylase-pullulanase (0.5 U/5 U) were added to oat breads. Specific volumes of the breads were measured on the day of baking using the Volscan Profiler after one hour of cooling. Texture profile analysis was used to determine the hardness of the breads after the 1st 4th and 7th day of storage. The structure of the breads, such as the pore structure, was assessed based on pictures taken of them. The starch-converting enzymes used in this research significantly increased the specific volume of the oat breads compared to the control bread. The highest specific volume was achieved by 0,5 U/5 U breads. α-amylase reduced the hardness of oat bread compared to control, but only after 7 days of storage. With a combination of α-amylase and pullulanase, the hardness of the oat breads was different from the control as early as the first day of storage. The structure of oat breads remained consistent at lower levels of α-amylase enzymes and with the use of the enzyme combination. The highest concentration of α-amylase caused unevenness, larger holes, and pores in the oat breads. Based on this research, α-amylase, and combination of α-amylase and pullulanase are a promising way to improve the quality of oat breads by increasing the specific volume and slowing the hardening of the breads during preservation while keeping the structure consistent. It is important to add the right amount of enzyme, so the structure of the bread does not break down too much.