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Effect of cereal, fungal and bacterial α-amylase on the rheological and breadmaking properties of medium-protein wheats

✍ Scribed by Harinder, K. ;Maninder, K. ;Bains, G. S.

Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
561 KB
Volume
27
Category
Article
ISSN
0027-769X

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✦ Synopsis

Optimal levels of cereal malt, fungal and bacterial cc-amylase for baking of medium-protein flours were found to be 5-10, 20 and 0.35 SKBjlOO g, respectively. The dough consistency decreased considerably with time, depending on the source and level of cc-amylase. The paste viscosities of the flours were reduced considerably by the cereal malts even at ?.5 SKBjlOO g than by the fungal and bacterial x-amylase used optimally. Satisfactory loaf volumes were obtained with optimised a-amylase supplements without extraneous sugar in the bread formula. With 0.35 SKB of bacterial cc-amylase, a bread having distinguishably softer texture was obtained as compared to cereal and fungal a-amylases. Accumulated maltose in the crumb indicated the need for a strain of baker's yeast with an active maltase system to render in situ contribution of a-amylase supplements more effective.

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