Application of encapsulated α-amylase in gluten-free bread as an anti-staling agent

In this study, the application of encapsulated α-amylase in gluten-free batter and bread was studied using rheometer, texture analyzer, and sensorial evaluation. Results of rheometer tests imply that in comparison with free enzyme loaded batter, encapsulated enzyme loaded batter showed higher dynamic moduli and higher consistency when exposed to frequency and temperature sweep tests, respectively. Encapsulated α-amylase containing breads showed a significantly lower hardness, chewiness and higher sensorial quality than free enzyme loaded ones during 5 days of storage period. These results suggested that encapsulating α-amylase using beeswax is efficient in retarding gluten-free bread staling and can be used in bakery industry.

کلیدواژه ها:

Encapsulation ، Gluten free bread ، Batter rheology ، Celiac disease