Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour
العناوين الأخرى
تأثير استخدام الإنزيمات على جودة خبز القوالبالمصنوع من دقيق القمح المصري
المؤلفون المشاركون
Muhammad, Mahmud Hasan
Ghazal, Jalal Abd al-Fattah Ibrahim
Abd al-Rahman, Muhammad Ghamri
Abd al-Salam, Amirah Umar
Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid
المصدر
Annals of Agricultural Science, Moshtohor
العدد
المجلد 54، العدد 3 (30 سبتمبر/أيلول 2016)، ص ص. 609-620، 12ص.
الناشر
تاريخ النشر
2016-09-30
دولة النشر
مصر
عدد الصفحات
12
التخصصات الرئيسية
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Abd al-Rahman, Muhammad Ghamri& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Ghazal, Jalal Abd al-Fattah Ibrahim& Muhammad, Mahmud Hasan& Abd al-Salam, Amirah Umar. 2016. Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour. Annals of Agricultural Science, Moshtohor،Vol. 54, no. 3, pp.609-620.
https://search.emarefa.net/detail/BIM-820338
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Muhammad, Mahmud Hasan…[et al.]. Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour. Annals of Agricultural Science, Moshtohor Vol. 54, no. 3 (2016), pp.609-620.
https://search.emarefa.net/detail/BIM-820338
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Abd al-Rahman, Muhammad Ghamri& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Ghazal, Jalal Abd al-Fattah Ibrahim& Muhammad, Mahmud Hasan& Abd al-Salam, Amirah Umar. Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour. Annals of Agricultural Science, Moshtohor. 2016. Vol. 54, no. 3, pp.609-620.
https://search.emarefa.net/detail/BIM-820338
نوع البيانات
مقالات
لغة النص
الإنجليزية
رقم السجل
BIM-820338
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر