The effect of protein and alpha-amylase activity on breadmaking properties of Sudanese wheat
2003
Ahmed, A.A. (Industrial Research and Consultancy Center, Food Industries Dept., Khartoum (Sudan))
The effect of protein and alpha-amylase activity on breadmaking properties of Sudanese wheat has been reviewed. It has been shown that the bread volume increases with increase in the protein and gluten contents. Moreover the residue glutenin is a fundamental factor determining the effect of protein and gluten on breadmaking properties. Generally the Sudanese wheat cultivars characterized by low protein content as well as low alpha-amylase activity, which negatively affects the breadmaking properties
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Эту запись предоставил Agricultural Research Corporation