Influence of α-amylase and ascorbic acid combination on extensograph of weak wheat flour dough and sensory properties of pan bread
Other Title(s)
تأثير إنزيم الألفا أميليز وحمض الأسكوربيك على خصائص الإكستنسوجراف لعجين الدقيق الضعيف والخصائص الحسية لخبز القوالب
Joint Authors
Kishk, Yasir Fikri Muhammad
Yusuf, al-Sayyid Ibrahim
Abd al-Fattah, Abd al-Fattah Abd al-Karim
Muhammad, Shibl Muhammad Shibl
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 26, Issue 2 (31 Dec. 2018), pp.581-598, 18 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2018-12-31
Country of Publication
Egypt
No. of Pages
18
Main Subjects
Topics
Abstract EN
The response of different concentrations of α- amylase and ascorbic acid on rheological characteristics of weak wheat flour was studied by the three dimension polynomial quaternary model.
Flour physicochemical characteristics, dough extensogram, bread texture profile analysis and sensory properties of pan bread were determined.
Allpurpose flour was treated by fungal α-amylase and ascorbic acid compared with strong flour which using for pan bread production, and then investigates differences of dough extensograms and pan bread quality characteristics.
Predicting individual extensograph parameters (Y) was assumed by quadratic polynomial regression model for the independent variables (fungal α-amylase concentrations or ascorbic acid concentrations (X)) to optimize the extensograph parameters (Y) used regression analysis.
Three-dimension contour plot was used as a method to study the response surface of different extensograph parameters (Y) as dependent variables with fungal α-amylase concentration and ascorbic acid concentration (X and Z) as independent variables.
The obtained optimum predicting concentrations were verified, by using applied extensograph trials and then manufacturing pan bread.
Using optimal predictive fungal α-amylase and ascorbic acid concentration levels give accepted extensogram parameters relationship r2 values and good pan bread quality, fit to the strong flour characteristics
American Psychological Association (APA)
Muhammad, Shibl Muhammad Shibl& Kishk, Yasir Fikri Muhammad& Abd al-Fattah, Abd al-Fattah Abd al-Karim& Yusuf, al-Sayyid Ibrahim. 2018. Influence of α-amylase and ascorbic acid combination on extensograph of weak wheat flour dough and sensory properties of pan bread. Arab Universities Journal of Agricultural Sciences،Vol. 26, no. 2, pp.581-598.
https://search.emarefa.net/detail/BIM-938613
Modern Language Association (MLA)
Muhammad, Shibl Muhammad Shibl…[et al.]. Influence of α-amylase and ascorbic acid combination on extensograph of weak wheat flour dough and sensory properties of pan bread. Arab Universities Journal of Agricultural Sciences Vol. 26, no. 2 (2018), pp.581-598.
https://search.emarefa.net/detail/BIM-938613
American Medical Association (AMA)
Muhammad, Shibl Muhammad Shibl& Kishk, Yasir Fikri Muhammad& Abd al-Fattah, Abd al-Fattah Abd al-Karim& Yusuf, al-Sayyid Ibrahim. Influence of α-amylase and ascorbic acid combination on extensograph of weak wheat flour dough and sensory properties of pan bread. Arab Universities Journal of Agricultural Sciences. 2018. Vol. 26, no. 2, pp.581-598.
https://search.emarefa.net/detail/BIM-938613
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-938613