Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1
2023
Soudeh Yousefi fakhr | Dariush Minai-Tehrani3 | nafiseh davati | Aryou Emamifar
Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min. The results of our study showed that adding filtered soup containing 1.9 (U/ml) and fermentation for 40 minutes was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at 2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Tarbiat Modares University
Découvrez la collection de ce fournisseur de données dans AGRIS
