Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

Abstract

The use of amyloglucosidase (AMG) in baked goods was studied to develop no added sugar products, by investigating the impact of baking process stages and ingredients on AMG glucose production. Their application in a simplified model dough was studied first. Glucose content was monitored during the various stages of the process (mixing, resting at 30, 50 and 60 °C, and baking), considering a dough containing different amounts of water (35%, 50% flour basis) and oil (0%, 5.2%, 10.4%, 33.4% flour basis). The results indicated that AMG can produce significant amounts of glucose under the conditions encountered during the main stages of a standard baking product making process. Glucose production by AMG was favoured by higher dough hydration, low oil content and the integration of a high-temperature rest phase in the process. An application in a sandwich bread with no added sugar was tested. AMG allowed the production of glucose under real baking conditions. The glucose content of 5.1% obtained with the use of 1100 AGU/kg flour was close to the average sugar content of commercial sandwich breads on the French market. The addition of AMG in no added sugar breads enhanced their overall quality compared to no added sugar bread. AMG favours sweetness perception but also softness and flavour improving the quality of breads to reach consumers’ expectations.

Keywords

• Enzyme
• Model dough
• Baking
• Temperature
• Dough hydration
• Sweetness