TY  - SER
AU  - Shahin,Fatma M.I.
AU  - Nassef,Shereen L.
AU  - Amer,Thanaa A.M.
AU  - Azzazy,M.B.
TI  - Studies on the use of different sources of alpha amylase in bread backing
KW  - Farinographs
KW  - Enzymes
KW  - Bread molds (Baking)
KW  - Alpha-amylase
KW  - Breadmaking
N1  - Includes references
N2  - The effect of malt flour and a-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40.60 and 80 ppm a-amylase to study the effect of there addition on dough quality and quality of pan bread prepared from treated dough. Farinograph parameters showed decrease in water absorption stability.Development time and increase in dough weakening in treated samples compared with the control samples
UR  - http://nile.enal.sci.eg/EALE/2007/MUJAS/3207/12/10129.pdf
ER  -