Resumo

VEGA CASTRO, Óscar Alfonso; DE MARCO, Rubén  e  DI RISIO, Cecilia. PHYSICAL AND SENSORY PROPERTIES OF FRESH BREAD, WITH ADDITION OF ENZYMES LACCASE, XYLANASE AND LIPASE. Rev.EIA.Esc.Ing.Antioq [online]. 2015, n.24, pp.87-100. ISSN 1794-1237.

The aim of this investigation was to evaluate some physical and sensory properties of bread made with combination of different enzymes such as the Laccasa, Xylanase and Lipase, with the aim of proposing a bakery product without chemical additives. The methodology included the determination of Volume, Specific Volume, analysis of internal characteristics of bread and crumb color as the IRAM NORM 15858-1; sensory analysis was performed using a triangular test consisting of 38 untrained judges, the significant differences results were analyzed by Bengtsson's tables with a significance level of 95 %. The main results, that the volume of the bread obtained with different formulations ranged between 476cm³-784 cm³, while the specific volume obtained for the formulation of composed by xylanase - laccase -lipase was 5.23 cm³/g. As for the sensory analysis, there aren't significant differences reported the acceptability of the bread made in this research versus traditional bread with chemical additives. It can be concluded that the combination of the three enzymes used (laccasa, xylanase and lipase) gave rise to a baked good product with characteristics.

Palavras-chave : Bread; Laccase; Xylanase; Lipase; Physical Properties; Sensory Analysis.

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