THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD
| Autor: | RODICA CHEREJI, IULIANA CRETESCU, RODICA CĂPRIŢĂ |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Scientific Papers Animal Science and Biotechnologies, Vol 41, Iss 1, Pp 30-30 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1841-9364 2344-4576 |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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