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- Title
THE INFLUENCE OF BETA AMYLASE ON THE DOUGH OBTAINED FROM WHITE FLOURE TYPE 650.
- Authors
DAVID, Ioan; MISCĂ, Corina; RINOVETZ, Alexandru; BUJANCĂ, Gabriel; JIANU, Calin; DANCI, Marcel
- Abstract
In this paper we are presenting the enzymatic activity of β-amylase used in different concentrations, in the bread dough. The rheological characteristics of the dough have been obtained by alveographic method. Together with α-amylase and limited dextrinase, β-amylases act on the degradetion of starch, the result being the production of carbohydrates. β-amylase acts on non-reducing end of the polysaccharide chain cleaving maltose residues. Maltose coming from the hydrolysis of starch is the main fermentable sugar which is fermented and therefore provides necessary gas volume in the final part of the technological process. An insuficient fermentation results in a smaller increase of bread. Addition of β-amylase modifies the rheological characteristics of dough. Dough extensibility increases and the resistance and specific mechanical work consumption also decreases proportionally with increasing doses of enzyme. Due to the fact that the enzyme is active in the finished product, the enzyme activity is likely to go too far. Furthermore maintain freshness, the core may become sticky. The initial dosage of the enzyme is very important to prevent this. The influence of amylase enzyme in the dough for bread can help evaluate and improve the insufficiently developed technology and the nutritive value of the products.
- Subjects
DOUGH; AMYLASES; ENZYMES in food; TASTE testing of food; CARBOHYDRATES; POLYSACCHARIDES
- Publication
Annals of West University of Timisoara: Series of Biology, 2014, Vol 17, Issue 2, p153
- ISSN
1582-3830
- Publication type
Article