Effect of use of the enzymes on the quality of pan bread made from Egyptian wheat flour
Other Title(s)
تأثير استخدام الإنزيمات على جودة خبز القوالبالمصنوع من دقيق القمح المصري
Joint Authors
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
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 54, Issue 3 (30 Sep. 2016), pp.609-620, 12 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2016-09-30
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (MLA)
Abd al-Rahman, Muhammad Ghamri…[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
American Medical Association (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
Data Type
Journal Articles
Language
English
Record ID
BIM-820338