[A study of enzymatic activity of commercial bread improver and its possible substitutes]
1988
Goro, G.H.
In this study the concentrations of imported bread improver (main components and enzyme activities) were determined in order to select local alternative materials with similar activity. The obtained results show that the highest amylase activity was observed in the malt, followed by bran, the commercial improver, the corn, and the fungal amylase, but the highest protease activity was in bran followed by the fungal amylase, the commercial improver, the malt and the corn. The high percentage of bran and corn powder added affected the rheological properties of the dough negatively. The sensory evaluation did not reveal significant difference among the bread samples which were prepared using malt powder and ascorbic acid, fungal amylase and ascorbic acid and commercial improver
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