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Studies on the use of different sources of alpha amylase in bread backing [electronic resource].

By:

Shahin, Fatma M. I

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Language: English Summary language: Arabic Description: P. 10129-10138Other title:

دراسات على استخدام مصادر مختلفة للالفا أميليز فى أنتاج الخبز [Added title page title]

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Mansoura University journal of agricultural sciences, 2007 v. 32 (12) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)Summary: 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.

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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.

Summary in Arabic.

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