Influência de alfa amilases fúngicas na textura de pão de forma.

Bread is a very import ant staple food around the world and plays a significant role in the human diet. During storage, several complex physicochemical changes occur, which are collectively called aging. Bread aging leads to reduced consumer acceptance and therefore large amount s of waste and economic losses for the industry and consumers. Several techniques have been used to minimize this problem. But, so far, the enzymatic approach is the most successful, among them the application of amylases. Fungal alpha amylase is used to c ompensate for the naturally low content of amylase and fermentable carbohydrates; its supplementary addition stimulates yeast growth, improving dough growth and bread quality, as well as helping to slow down the bread's aging process. In the market, there is availability of fungal alpha amylases with different enzymatic activities, which impacts on handling, volume of transport and storage, dosage, quality of the final product and mainly on cost. Within this context, this study aims to evaluate the influenc e of fungal alpha amylases with different enzymatic activities on the parameters related to the texture of loaf bread during 21 days of storage. The breads were produced in a bakery in the region, in June 2022, under the same environmental and process cond itions, varying the type of fungal amylase according to the enzymatic activity commercial samples. Four tests/batch were performed, identified as T1, T2, T3 and T4, with zero fungal amylase, with fungal amylase of 40U, with fungal amylase of 100U and wit h fungal amylase of 140U, respectively. The breads were stored in plastic crates at room temperature, in a cool and airy place and evaluated at 0, 7, 14 and 21 days. The analysis of the instrumental texture profile (TPA) was performed on the breads using t he official method AACC 74 09. The use of fungal alpha amylase, regardless of the enzymatic power, negatively affected the five texture parameters analyzed, such as: firmness, cohesiveness, gumminess, chewiness and resilience. Therefore, its use in loaves of bread stored for up to 21 days is not recommended.