Effect of alpha-amylases on dough properties during Turkish hearth bread production


Dogan I.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.38, no.2, pp.209-216, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 2
  • Publication Date: 2003
  • Doi Number: 10.1046/j.1365-2621.2003.00659.x
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.209-216

Abstract

The effect of alpha-amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units (c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production rates with cereal alpha-amylase were higher than that with fungal alpha-amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal alpha-amylase. Dough stability is very important for Turkish hearth bread production, as it is for other hearth breads. Spread ratio tests on fermented doughs showed significant changes in dough rheological properties as a function of alpha-amylases. The spread test is a reliable tool for observing rheological changes during fermentation. As a guide, the dough spread ratio should not be more than 2 for desirable bread.