| Autor: |
سوده یوسفی فخر, داریوش مینایی طهرانی, نفیسه دعوتی, آریو امامیفر |
| Zdroj: |
Journal of Food Science & Technology (2008-8787); Aug2023, Vol. 20 Issue 138, p41-53, 13p, 1 Chart, 5 Graphs |
| Abstrakt: |
Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min. The results of our study showed that adding filtered soup containing 1.9 (U/ml) and fermentation for 40 minutes was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at 2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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