Sensory and textural characterization of composite wheat–cassava bread as a function of lipase dose and storage time

In this study, lipase Lipopan Xtra BG (Lipopan) was tested at different doses, measuring its effect on sensory and textural quality of a composite wheat–cassava bread across a 7-day storage. Lipopan addition at all doses tested (15, 25, 60 ppm) significantly increased loaf volume by 20–25%, crumb softness and elasticity, as observed by instrumental and sensory analyses. Multispectral imaging (MSI) determined higher porosity and pore size at 15 and 25 ppm Lipopan thus depicting increased gas retention which was attributed to enhanced gluten–starch plasticization due to the release of polar lipids. Addition of 60 ppm Lipopan generated cohesive crumb. Storage-induced crumb hardening observed in the control did not occur in the Lipopan-containing counterparts; this was attributed to enhanced interaction of the released lipids with amylose complexes which inhibited starch recrystallization. Nonetheless, higher intensities of stale and dusty aroma and less of fresh baked flavour were perceived by sensory assessors in the lipase-containing bread after 7 days compared to lipase-containing bread after 1-day storage. In conclusion, Lipopan increased loaf volume significantly and after the 7-day storage, delayed staling and developed off-odour.