Enzyme effects on bread quality and microstructure in high-fibre baking

We compared the effects of a fungal a-amylase and the combination of a-amylase, lipase and xylanase on high-fibre bread quality and microstructure. The addition of enzymes had a positive effect on the volume, crumb structure and keeping quality of breads supplemented with wheat bran. Microstructural characteristics of the wheat breads were examined by bright field and epifluorescence microscopy. There were notable differences between the samples in the formation of gluten-starch matrix. The observed differences in the swelling of starch during the staling of white wheat bread and the high-fibre breads were consistent with the slower staling rate of the high-fibre breads