Maltogenic amylase as a clean-label strategy to improve gluten-free bread quality and stability, with potential implications for bread waste reduction

Gluten-free bread is often characterized by poor texture and reduced sensory quality due to the absence of gluten and the predominant role of starch, both of which accelerate staling and may contribute to increased bread waste. This study investigated the effects of maltogenic α-amylase on the technological, textural, microstructural, and sensory properties of gluten-free bread during storage. A commercial clean-label preservative was incorporated into the reference formulation to ensure microbiological stability throughout storage, while an additional preservative-free control was included to distinguish the technological effects of the preservative from those of maltogenic α-amylase supplementation. Compared with the preservative-containing reference formulation, maltogenic α-amylase significantly improved bread quality by increasing loaf specific volume from 2.96 to 3.91 cm³ g-¹ at the highest enzyme concentration and reducing crumb hardening throughout storage. Image analysis showed that maltogenic α-amylase improved crumb architecture by promoting a more homogeneous pore structure, particularly at the lowest enzyme level. Sensory evaluation further demonstrated that the effect of maltogenic α-amylase depended on storage time, with enzyme-treated breads maintaining more favorable flavour, visual quality, and overall acceptability than the preservative-containing reference formulation. Overall, these findings indicate that maltogenic α-amylase represents an effective clean-label technological strategy for improving the technological and sensory quality of gluten- free bread during storage. By extending the retention of desirable quality attributes, maltogenic α-amylase may also contribute to reducing bread waste.