Detection and estimation of fungal amylases in flour

Knight, R. A.

doi:10.1002/jsfa.2740110109

Cited by 6 publications

(1 citation statement)

References 5 publications

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“…Enzymes have theoretical or practical applications in the baking industry. The uses of malt (Dapron and Godon 1987), fungal amylase (Knight 1960), and bacterial amylase (Rubenthaler et al 1965) are well documented; they all supply fermentable sugars to the yeast and degrade damaged starch. Also, use of bacterial amylase improves crumb softness (Dragsdorf and Varriano-Marston 1980).…”

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Partial Purification of a Water‐Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread

et al. 1998

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Rye water‐soluble extracts contain a protein fraction that, when added at low concentrations to a straight‐dough breadmaking recipe, significantly increased bread volume. Enrichment of the active component is possible by anion‐exchange fractionation with diethylaminoethyl‐cellulose (DEAE), by ammonium sulfate precipitation, or by using rye bran or shorts milling fractions as the starting material. The active material was not bound to DEAE‐cellulose. With ammonium sulfate precipitation, the fractions obtained at 30, 40, and 50% saturation were active in straightdough baking experiments. Iso‐electric focusing revealed that fractions active in breadmaking invariably contained alkaline protein fractions (pI > 7.5). Inactivation of enzyme material by boiling the water‐soluble extract from rye destroyed all breadmaking activity. The activity of the bread improver was additive to that of potassium bromate but not to that of ascorbic acid. It was not counteracted by catalase, showing that it does not work by a mechanism involving the production of hydrogen peroxide. The extract was not able to overcome the detrimental effect on bread quality resulting from mixing dough in a nitrogen atmosphere.

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Partial Purification of a Water‐Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread

et al. 1998

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Improved method for detection and approximate estimation of fungal amylase supplementation of wheat flour

Hayden¹

1961

J Sci Food Agric

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The damage to wheat kernels caused by the wheat blossom midge (Sitodiplosis mosellana)

Miller

Halton

1961

J Sci Food Agric

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Attack by Sitodiplosis mosellana decreased germination capacity, bushel weight and flour yield of wheat. The ash of the flour increased slightly and its maltose and colour grade values increased greatIy. a-Amylase and protease increased only in proportion t o the decrease of kernel weight and was not related to the extremely large increase in number of fungi and bacteria occurring on and in attacked grains.The water absorption, Extensometer resistance and Extensometer extensibility values all decreased greatly in doughs made from flour milled from attacked grain. The loaves made from such flour were inferior to others in outside colour, nature of the crumb, and loaf volume. Blending the flour milled from attacked grain with flour from a good-quality wheat lowered the bread-making quality of the latter.Experimental evidence indicated that increased a-amylase and protease activities were not the causes of the poor quality of infested grain, which seem likely to result from the failure of protein to develop properly.

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Detection and estimation of fungal amylases in flour

Cited by 6 publications

References 5 publications

Partial Purification of a Water‐Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread

Partial Purification of a Water‐Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread

Improved method for detection and approximate estimation of fungal amylase supplementation of wheat flour

The damage to wheat kernels caused by the wheat blossom midge (Sitodiplosis mosellana)

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