摘要：Effect of α-amylase from fungi and bacteria on extending bread freshness was compared to this of scalded flour. The dough prepared by using Bulk Fermentation Process was supplemented with bacterial and fungal amylases or scalded flour. After baking and cooling loaf volume was measured and bread mechanical properties were estimated using a texture analyser. Texture studies were then repeated after 1, 3, 4 and 7 days. The obtained results show the relation between dosage of enzyme or scalded flour and bread volume as well as the rate of bread staling. Source of enzyme was found important, be-cause bacterial α-amylase lowered bread quality, while fungal α-amylase extended shelflife not showing detrimental effects. Replacement of 2-6% of flour with scalded flour improved bread volume and retarded crumb firming. The influence on bread was similar to fungal α-amylase. The results prove that substitution of fungal α-amylase by scalded flour is possible. There is a need for such an exchange because in the last years many cases of asthma, induced by occupational exposure to α-amylase derived from Aspergillus oryzae, were reported.
