Impact of maltogenic amylase on the quality of gluten-free bread

Gluten-free bread often lacks the structural and sensory qualities found in traditional wheat-based bread, primarily due to the absence of gluten. This work investigates the effect of maltogenic amylase on the quality parameters of gluten-free bread, focusing on its potential to improve for instance texture and overall consumer acceptability. Maltogenic amylase is a starch-modifying enzyme that limits starch retrogradation, helping to maintain crumb softness over time. In gluten-free formulations, where starch plays a strong role in structure formation, this enzymatic activity is particularly valuable. Experimental trials assessed key indicators such as loaf volume, moisture content, crumb firmness, and sensory attributes over a defined storage period. The results demonstrated that bread treated with maltogenic amylase exhibited different behaviours to control samples. Additionally, sensory evaluations indicated better acceptance by consumers in terms of softness. The findings support the use of maltogenic amylase as an effective tool for addressing common quality challenges in gluten-free baking, offering practical benefits for both industrial producers and end consumers seeking improved gluten-free alternatives.