Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality

The objective of the present study was to investigation the effects of the emulsifier diacetyl tartaric acid ester of monoglycerides (DATEM, 0.5 and 1%) and of the enzyme maltogenic α-amylase (MALTO, 0.01 and 0.1%) separately and combined on the quality and organoleptic 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, emulsifier DATEM and α-amylase were effective in reducing density (p<0.05). In this regard, combined effects (emulsifier + enzyme) had better result than individual effect of them. Also, water activities of the different samples were not affected significantly by enzyme and/or emulsifier (p>0.05). Moreover, color results revealed that, compared to control, breads containing enzyme were slightly darker, while emulsifier-containing breads were slightly lighter. Addition of enzyme and/or emulsifier improved the organoleptic quality of pan bread through reducing firmness and increasing flavor, chewiness, and porosity as compared to control samples.