Improve the quality of pan bread by using of some enzymes
Other Title(s)
تحسين صفات الجودة على منتج خبز القوالب باستخدام بعض الإنزيمات
Joint Authors
Shrubih, Ashraf Mahdi
al-Rifai, Yasir Abd al-Salam Sabir
Mursi, Muhammad Khayr Abd al-Hafiz
Source
Publisher
Tikrit University College of Agriculture
Publication Date
2018-12-31
Country of Publication
Iraq
No. of Pages
13
Main Subjects
Topics
English Abstract
Bakeries occupy an important position in human nutrition locally and globally.
Given the gap between production and consumption, governments are importing wheat from different countries.
Ukrainian wheat is therefore the most widely used wheat in Egypt and Iraq.
In order to match their characteristics with the local concessions, whether Egyptian or Iraqi.
The study investigated the use of Ukrainian wheat in the production of 72% flour for the manufacture of Pan bread.
The study also included the evaluation of some enzyme enhancers, which included α- amylase (0.3%) and glucose oxidase (0.1%).
The study also examined the characteristics of the Pan bread in terms of (chemical composition, gluten, rheology, textures, staling, microbiology, sensory) during the storage period of 7 days at 25 ± 1 ° C.
The results showed a clear and noticeable improvement of all technological characteristics under study, the most important of which was the increase of the validity period to reach 7 days for the Pan bread compared to the sample (control).
Therefore, the study recommends the use of the following α-amylase, commercial glucose oxidase in the manufacture of some bakery products.
Data Type
Conference Papers
Record ID
BIM-922177
American Psychological Association (APA)
al-Rifai, Yasir Abd al-Salam Sabir& Shrubih, Ashraf Mahdi& Mursi, Muhammad Khayr Abd al-Hafiz. 2018-12-31. Improve the quality of pan bread by using of some enzymes. . Vol. 18, Special issue (2018), pp.162-174.Salah al-Din Iraq : Tikrit University College of Agriculture.
https://search.emarefa.net/detail/BIM-922177
Modern Language Association (MLA)
al-Rifai, Yasir Abd al-Salam Sabir…[et al.]. Improve the quality of pan bread by using of some enzymes. . Salah al-Din Iraq : Tikrit University College of Agriculture. 2018-12-31.
https://search.emarefa.net/detail/BIM-922177
American Medical Association (AMA)
al-Rifai, Yasir Abd al-Salam Sabir& Shrubih, Ashraf Mahdi& Mursi, Muhammad Khayr Abd al-Hafiz. Improve the quality of pan bread by using of some enzymes. .
https://search.emarefa.net/detail/BIM-922177