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

مجلة تكريت للعلوم الزراعية

Publisher

Tikrit University College of Agriculture

Publication Date

2018-12-31

Country of Publication

Iraq

No. of Pages

13

Main Subjects

Nutrition & Dietetics

Topics

• Enzymes
• Bread

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

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