Combined Application of Stevia and Amylase Enzyme in Wheat Flour Buns
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In the modern food industry, sugar reduction strategies in bakery products are highly relevant due to growing consumer demand for low-glycemic alternatives. However, the multifaceted technological functions of sucrose pose significant challenges when substituting it in yeast-leavened formulations. This study evaluates the combined effect of Stevia rebaudiana, as a natural high-intensity sweetener, and alpha-amylase, acting as an enzymatic modifier, in wheat flour bun production. The feasibility of complete sucrose substitution using stevia alongside varying doses of alpha-amylase was investigated. The rheological properties of the dough, fermentation kinetics, physicochemical characteristics, and the sensory profile of the final baked goods were systematically evaluated. The results demonstrated that the incorporation of alpha-amylase significantly mitigates the adverse quality effects induced by stevia, markedly improving loaf volume, crumb porosity, and textural attributes. The optimal formulation was achieved by replacing 100% of sucrose with stevia extract supplemented with 40 ppm of alpha-amylase, which successfully restored the dough stability and gas production capacity to levels comparable to the control.
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