, Ferraz de Vanconcelos, SP, Brazil) until the dough reached complete gluten development. Mixing times and speeds of hook and bowl (clockwise MK-2206 concentration and anti-clockwise movements, respectively) were: 2 min in slow speed (190 rpm hook and 50 rpm bowl) and 4 min in fast speed (380 rpm hook and 100 rpm bowl). Refrigerated water was used and final dough temperature was monitored so as not to exceed 30 °C. Immediately after mixing, doughs were divided into pieces of 450 ± 1 g and rounded. Then, they were left to rest for 15 min in a Climática Evolution proofer (Super Freezer, Pouso Alegre, MG, Brazil) at 30 ± 1 °C and 80 ± 1% RH. After this time, the pieces were molded in a Perfecta molder (Perfecta, Curitiba, PR, Brazil), put

into pans and taken PARP phosphorylation to the proofer

at 37 ± 1 °C and 80 ± 1% RH for 120 min. After proofing, breads were baked in a Prática oven (Prática Technipan, Pouso Alegre, MG, Brazil) at a temperature of 190 ± 1 °C for 20 min. After baking, breads were depanned, cooled (for approximately 1 h), sliced (1.25 cm thick) in a Maquipão electric slicer (Maquipão, São Paulo, SP, Brazil), packaged in low-density polyethylene plastic bags, closed with twisted ties and stored at room temperature (approximately 26 °C) until analyses. Pan bread apparent volume (V) was determined in mL by seed displacement, and mass (m), in grams, using a semi-analytic scale. Specific volume (SV) was calculated as the ratio (V/m). Specific volume determination was carried out 1 h after leaving the oven, in triplicate. Bread firmness was determined on Days 1, 6 and 10 after baking, according to AACC Method 74-09.01 (AACC, 2010). Bread firmness is defined as the force required in grams-force for a compression of 25% of a sample of bread of 25 mm thickness. The values of bread firmness were obtained using a

TA-XT2 texture analyzer (Stable Micro Systems, Haslemere, UK). Ten determinations (in 3 breads) of each assay were carried out. Four formulations, apart from the Control, were selected for sensory evaluation on Day 6 of storage. The evaluation was carried out using as basis the scoring system reported by El-Dash Baricitinib (1978). Scores were given for the following attributes: external characteristics (volume, crust color, shred and symmetry), internal characteristics (crust characteristics, crumb color, crumb structure and crumb texture), aroma and taste; totalizing a maximum of 100 points. This score was converted into a global concept determined as: very good (>90), good (80–90), regular (70–80) and detestable (<70) (Camargo & Camargo, 1987). The breads were evaluated by a team of 5 specialists in bakery products. To evaluate the effect of the addition of different levels of SSL and of maltogenic amylase on pan bread quality during storage, an experimental design that permitted the analysis of the results through the Response Surface Methodology was used. The Statistica Software, version 7.0 (Statsoft Inc.