Effect of cereal, fungal and bacterial α‐amylase on the rheological and breadmaking properties of medium‐protein wheats

Abstract

Optimal levels of cereal malt, fungal and bacterial cc-amylase for baking of medium-protein flours were found to be 5-10, 20 and 0.35 SKBjlOO g, respectively. The dough consistency decreased considerably with time, depending on the source and level of cc-amylase. The paste viscosities of the flours were reduced considerably by the cereal malts even at ?.5 SKBjlOO g than by the fungal and bacterial x-amylase used optimally. Satisfactory loaf volumes were obtained with optimised a-amylase supplements without extraneous sugar in the bread formula. With 0.35 SKB of bacterial cc-amylase, a bread having distinguishably softer texture was obtained as compared to cereal and fungal a-amylases. Accumulated maltose in the crumb indicated the need for a strain of baker's yeast with an active maltase system to render in situ contribution of a-amylase supplements more effective.

Influence of additives on the rheological characteristics and baking quality of wheat flours

“…3d). An improvement in loaf volume has also been reported [16,17]. The crumb grain also improved to a similar extent as that observed for SSL.…”

Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

“…Bacterial a-amylase was reported to be stable up to 95 C whereas fungal a-amylase was reported to be stable up to 65 C (Anderson, Adams, & Walter, 1983;Miller, Johnson, & Palmer, 1953). Harinder, Maninder, and Bains (1983) reported that dough incorporated with fungal a-amylase had low paste viscosity compared to control and more than dough treated with bacterial a-amylase.…”

Effects of glyceryl monostearate and α‐amylase supplements on rheological and breadmaking properties of medium protein wheat flour

“…Their activities were checked by the International Association for Cereal Chemistry (Perten 1966) method. To find out the optimum level of supplementation, preliminary trials were conducted according to the study of Harinder et al(1983). The amount equivalent to 80,200 and 5 SKB kg-l was found to be optimal for wheat malt, fungal and bacterial aamylases, respectively.…”

“…Wheat malt pastes irrespective of level of GMS exhibited extremely low paste viscosities as compared with fungal and bacterial a-amylases. This can be attributed to extensive and drastic dextrinisation of starch even at very low levels of supplementation of wheat malt a-amylase (Harinder et al 1983).…”