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Effect of α‐amylases on dough properties during Turkish hearth bread production
Author(s) -
Doğan İsmail S.
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00659.x
Subject(s) - food science , amylase , fermentation , rheology , hearth , chemistry , materials science , enzyme , biochemistry , metallurgy , composite material
Summary The effect of α‐amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units ( c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production rates with cereal α‐amylase were higher than that with fungal α‐amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal α‐amylase. Dough stability is very important for Turkish hearth bread production, as it is for other hearth breads. Spread ratio tests on fermented doughs showed significant changes in dough rheological properties as a function of α‐amylases. The spread test is a reliable tool for observing rheological changes during fermentation. As a guide, the dough spread ratio should not be more than 2 for desirable bread.