Effect of pectin and alpha-amylase on the microstructure and staling of bread
2001
Yaseen, A.A.E. | Shouk, A.A. (National Research Centre, Cairo (Egipt). Dept. of Food Technology and Dairy) | Sadowska, J. | Fornal, J. | Jelinski, T. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research)
Apple pectin and alpha-amylase were used as anti-staling agents of bread. Additions of pectin and alpha-amylase were 0.5, 1.0, 1.5, 2.0 percent and 0.3, 0.6, 1.0, 1.5 KNU, respectively. Breads were stored at room temperature for 6 days. Baking quality, alkaline water retention capacity, texture properties, porosity and microstructure of bread crumb were studied. The results showed that apple pectin and alpha-amylase were effective in softening of bread crumb and reducing staling rate. It is found that apple pectin and alpha-amylase can be effectively used to improve baking quality and retarded staling of bread up to 1.5 percent and 0.6 KNU, respectively
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