Impact of exogenous maltogenic ?-amylase and maltotetraogenic amylase on sugar release in wheat bread

Abstract The use of exogenous maltogenic ?-amylases or maltotetraogenic amylases bacterial origin is common in wheat bread production, mainly as antistaling agents to retard crumb firming. To study the impact ?-amylase and amylase on straight dough bread, we performed a discovery-driven proteomics approach with commercial enzyme preparations identified P22963 from Pelomonas saccharophila P19531 Geobacillus stearothermophilus , respectively, being responsible for amylolytic activity. Quantitation mono-, di- oligosaccharides residual activity during storage up 96 h clarified different effects sugar composition. Compared control, application led an increased content maltose especially higher maltooligosaccharides storage. Residual was detectable breads containing ?-amylase, whereas only had very low Despite activities changes composition detected crumb, our results do not allow definite evaluation potential technological function final product. Rather, contributes fundamental understanding relation between specific applied, their resulting saccharide