Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 6, Volume 54, Issue 3, September 2016, Page 609-620 PDF (867.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2016.112619 | ||||
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| Abstract | ||||
| The aim of this study is toevaluate the effect of some microbial enzymessuch as Xylanase (XY), glucose oxidase (GO) and α amylase (AM) to improve quality aspects, sensory attributes and rheological properties of pan bread produced from commercial wheat flour (82% ext.). The three enzymes were added by three doses. XY and GO added at 10, 15 and 20 ppm, While AM was added at 5, 10 and15 ppm. The obtained data revealed that the enzymes have been given a marked improvement todough characters and bread quality. Specific volumewas increased with XYby3.5, 3.7 and 3.8%, and by 2.9, 2.9and 3.2 for AM, while it was by 3.1, 3.0 and 3.6 for GO respectively.Compared with a control sample. The staling of breadwas decreasedwith theadding of these enzymes, this decrease was linear with increase the doses of enzymes alike. Adding of any doses of any enzymes had apositive effect of the bread texture profile and this effect were linear, which showeda decreasein the firmness, gamenessand resilience, whilethe cohesiveness, chewiness, and springiness characteristics was decreased, this refers to increase of softness and chewness of bread. Also, this improving was maintained alveogram. | ||||
| Keywords | ||||
| Enzymes; Egyptian wheat flour; Alveogragh; Bread staling | ||||
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