The effect of diacetyl tartaric acid ester of monoglyceridesand maltogenic α-amylase on physical and textural properties of panbread

The objective of the present study was to investigate the effects of the emulsifier diacetyl tartaric acid ester of monoglycerides (DATEM, 0.5 and 1%) and maltogenic α-amylase (MALTO, 0.01 and 0.1%) separately and combined on the physical (specific volume, physical indices, oven spring and parameters related to porosity) and textural properties of pan bread. A sample without the addition of emulsifier or enzyme was considered as control bread. The results showed that, compared to control, a combination of emulsifier DATEM and α-amylase led to significant increase in specific volume (p0.05) reduced the crumb firmness and significant decrease of firmness obtained for a combination of emulsifier and enzyme (p