Methodological developments in bread staling assessment: Application to enzyme-supplemented brown pan bread

In this study, texture profile analysis (TPA) at 40 and 80% compression and a newly proposed penetration test were used to evaluate the effects of amylolytic and non-amylolytic enzymes on the textural properties of fresh and stored brown pan breads. The correlations between instrumental parameters and sensory attribute results obtained by a trained panel of assessors were also investigated. Comparison of the results obtained through TPA at the two compression rates was very useful, as the 40% compression TPA hardly reflected the changes that took place in the enzyme-supplemented bread samples over a storage time of 20 days. The penetration curve profiles provided very valuable information, which complemented the TPA for the purposes of assessing bread ageing and the effect of adding enzymes.