The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin

Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p<0.05 significance level.

The physical tests indicated that there were no significant differences (p>0.05) among any of the variations in volume, water activity (freshly baked, and after 24 and 48 hours storage), crumb L values and crust Land b values. The full fat muffin (control) was significantly (p<0.05) more tender than all formulations. In addition, the control had a significantly (p<0.05) lower moisture content and a significantly (p<0.05) more yellow crumb color than all the other variations. The 100% fat substituted muffins with enzymes, generally, had lower moisture contents, lower volumes, decreased staling rates, and an increased crumb tenderness when compared to the 100% fat substituted muffin without any enzymes. The 100% fat substituted muffins containing bacterial amylase or fungal protease alone had a significantly (p<0.05) lower staling rate than a 100% fat substituted muffin with a combination of bacterial amylase and fungal protease.