THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD
Keywords:
bread, alpha amylase, quality parametersAbstract
This study determined the quality of bread obtained from the control sample flour
(M) and the quality of bread obtained from flour with addition of 3 different
percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/
100kg flour;P3-840000 U.SKB/ 100kg flour). Fungal alpha amylase was used in
these concentrations in order to establish which one is the most suitable to be added
in flour in order to obtain superior quality characteristics for bread: superior
volume of bread, finer texture of the bread, prolonging the freshness of the bread,
improving the color and flavor of the bread, improving the slicing proprieties of the
bread.
References
Bordei, D., (2004) - Bread technology, Agir Bucharest. 383.
Ismail Hakki Boyaci, Phil C. Williams, Hamit Koksel (2004) - A rapid
method for the estimation of damaged starch in wheat flours, Journal of Cereal
Science, no.39, p.139-145.
SR ISO 5530-1(1999)- Wheat flour. Physical caracteristics of dough. Part
: Analysis water absorption and rheological properties using pharinograpfe,
ASRO, Bucuharest.
SR ISO 5530-4 (2002)- Wheat flour. Physical caracteristics of dough. Part
:Analysis rheological properties using alveographe and consistographe, ASRO,
Bucharest.
Bordei, D., Teodorescu,F.,Toma, M., (2000), Science and bread
technology. , Agir, Bucharest, 265-2665.
