Amyloglucosidase (Novo 150 L. 5 mlilOO kg) used with optimum ct-amylase supplements [MSKB/100 g flour] of wheat malt, 7.5, fungal, 20. and bacterial, 0.4, increased the reducing sugars of sour doughs (pH 4.55. 3 h/30 "C) by 71.7 to 72.2, 94.0 to 103.1 and 71.7 to 77.0% as compared to 48.3 to 58.0, 61.1 to 71.3 and 7.3 to 12.0% of initial pH 5.8 doughs, respectively. Amyloglucosidase alone or with ct-amylase supplements had negligible effect on mixing properties of dough, falling number values and paste viscosities which were affected more by the wheat malt a-amylase. The combined enzymes had a beneficial effect on bread quality of the medium-protein flours without extraneous sugar in the formula.
In the previous paper, HARINDER et al. [I] described the effect of cereal, fungal and bacterial a-amylase supplements on the rheological and breadmaking properties of mediumprotein flours. Accumulation of maltose in the bread crumb due to a-amylase action, was reported. Although, application of amyloglucosidase in fermentation industry and dextrose manufacturer is well established [2], its use in bread making has received scant attention [3] as compared to a-amylase supplements [l, 4, 51. The present investigation aimed at producing easily fermentable dextrose in the dough system using amyloglucosidase with and without cr-amylase supplements, and to evaluate the consequences of their interaction on the rheological and breadmaking properties of medium-protein flours.
Experimental
Straight grade flours of two extensively grown bread wheats, WG 357 and WL 1562, weie milled in the Buhler Laboratory Pneumatic Mill (MLU-202) to extraction rates of 74.8 and 74.0 70, respectively. The flours contained (I4 % moisture based): 9.7 and 8.6% protein (N x 5.7). 0.49 and 0.53 ?; ash, 8 8 and 8.1 "', damaged starch, 0.39 and 0.35 %free sugars as maltose, respectively, as determined by the AACC methods [61.