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Specificity of Microbial α-Amylase and Amyloglucosidase Hydrolysis of Methyl Amyloses

✍ Scribed by Petra Mischnick

Book ID
101366712
Publisher
John Wiley and Sons
Year
2001
Tongue
English
Weight
263 KB
Volume
53
Category
Article
ISSN
0038-9056

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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, 6