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Figure Caption
Figure 1. Photographs and scanned images of various breads and their crumbs
BE: bakery enzyme-supplemented bread, HP: high-pressure treated bread, BE/HP:
optimal bakery enzyme-supplemented and high-pressure treated bread.
Figure 2. Electron microscope photographs of various bread crumbs
The bread crumb samples were washed with deionized distilled water in a sonicator for
10 min to elute the starch in the crumb. BE: bakery enzymes-supplemented bread, HP:
high-pressure treated bread, BE/HP: optimal bakery enzymes-supplemented and
high-pressure treated bread. The arrows indicate the crosslinks between gelatinized
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starch gel and gluten.
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Figure 3. Temporal hardness changes of various breads crumb
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The vertical bar is the standard deviation of each value (n=8). The ANOVA between
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the data was evaluated using Tukey’s multiple range test (Excel statistical software
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2012) The symbols followed by a different letter are significantly different (p<0.05).
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〇: Control, △: E, □: HP, ◇: E/HP. BE: bakery enzyme-supplemented bread, HP:
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high-pressure treated bread, BE/HP: optimal bakery enzyme-supplemented and
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high-pressure treated bread.
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Table 1. Results of damaged starch and fiber contents of dough
Bread making treatments
DS (%)
NDF (%)
ADF (%)
NDF-ADF (%)
Control
3.95 ±0.49 a
1.15 ±0.08 a
0.29 ±0.04 a
0.86 ±0.05 a
BE
3.33 ±0.25 bc
0.93 ±0.12 ab
0.23 ±0.14 a
0.69 ±0.06 bc
HP
3.67 ±0.24 ab
1.13 ±0.18 ab
0.28 ±0.06 a
0.85 ±0.12 ab
BE/HP
3.05 ±0.13 c
0.84 ±0.09 b
0.29 ±0.02 a
0.55 ±0.07 c
Each value is the mean ± SD (Damaged starch: n=8, Others: n=4). The ANOVA between the data was evaluated using Tukey's
multiple range test (Excel statistical software 2012). The values followed by the same letter within a column are not significantly
different (p<0.05).
The DS and DFs contents are percentage based on the dry base weight of samples.
DS: damaged starch, NDF: natural detergent fiber, ADF: acid detergent fiber, NDF-ADF: approximate hemicellulose content, BE:
bakery enzyme-supplemented dough, HP: high-pressure treated dough, BE/HP: optimal bakery enzyme-supplemented and
high-pressure treated dough.
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Table 2. Soluble sugar content of bread crumbs
Bread making treatments
Control
BE
HP
BE/HP
Glucose
Fructose
Sucrose
Maltose
Reducing Sugar
Total Sugar
(mg/g bread)
(mg/g bread)
(mg/g bread)
(mg/g bread)
(mg/g bread)
(mg/g bread)
9.87 ±1.15 a
9.88 ±0.68 a
10.31 ±1.27 a
11.04 ±2.18 a
10.27 ±0.15 a
9.41 ±1.13 a
9.04 ±0.07 a
9.04 ±0.63 a
4.40 ±0.33 a
4.60 ±0.30 a
3.99 ±0.64 a
3.90 ±0.44 a
9.30 ±0.53 b
11.68 ±1.56 ab
10.18 ±0.15 ab
12.83 ±2.13 a
23.41 ±0.99 d
26.89 ±0.45 b
24.84 ±0.67 c
28.64 ±0.38 a
46.56 ±2.09 b
52.27 ±0.74 a
47.62 ±1.61 b
54.74 ±0.49 a
Each value is the mean ± SD (n=4). The ANOVA between the data was evaluated using Tukey's multiple range test of (Excel statistical
software 2012). The values followed by the same letter within a column are not significantly different (p<0.05).
BE: bakery enzyme-supplemented bread, HP: high-pressure treated bread, BE/HP: optimal bakery enzyme-supplemented and
high-pressure treated bread.
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Table 3. Bread making qualities of dough and bread
Bread making
level
Gassing power of dough (ml/20 g dough)
Gas retention of
dough
SLV
Color of bread crust
1h
2h
3h
(ml/20 g dough)
(ml/g)
L* (-)
a* (-)
b* (-)
Control
38.73 ±0.56 a
82.07 ±1.77 a
119.25 ±2.46 a
106.11 ±8.43 a
4.21 ±0.06 b
55.19 ±1.47 a
15.84 ±0.38 b
36.34 ±1.33 a
BE
36.93 ±0.47 b
79.17 ±1.16 a
116.19 ±1.63 a
111.11 ±1.73 a
4.37 ±0.05 b
52.32 ±1.81 b
15.98 ±0.32 ab
34.71 ±1.34 b
HP
37.31 ±0.83 b
79.51 ±2.59 a
116.21 ±3.66 a
106.67 ±0.00 a
4.30 ±0.10 b
54.52 ±1.37 a
15.67 ±0.42 b
35.32 ±1.10 ab
BE/HP
37.72 ±0.21 ab
80.35 ±0.66 a
116.85 ±0.96 a
114.17 ±5.00 a
4.60 ±0.17 a
52.33 ±1.06 b
16.37 ±0.52 a
34.25 ±1.16 b
Each value is the mean ±SD (Gassing power of dough: n=3, Gas retention of dough: n=4, Specific loaf volume: n=5, Hue of bread crust: n=15). The ANOVA
between the data was evaluated using Tukey's multiple range test (Excel statistical software 2012). The values followed by the same letter within a column are not
significantly different (p<0.05).
SLV: specific loaf volume, BE: bakery enzyme-supplemented dough and bread, HP: high-pressure treated dough and bread, BE/HP: optimal bakery
enzyme-supplemented and high-pressure treated dough and bread.
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Control
BE
HP
BE/HP
Figure 1
Figure 2
Figure 3
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