Effect of α‐amylases on dough properties during Turkish hearth bread production

Abstract

Summary The effect of α‐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 α‐amylase were higher than that with fungal α‐amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal α‐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 α‐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.

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

“…3). Similar results were reported in the literature that addition of FAA increased gas production only at the later stage of fermentation (Doğan 2003;Sanz Penella et al ). 2008 Furthermore, adding GTE together with 60 ppm FAA (i.e., combinations of 0.5 % GTE-60 ppm FAA and 1.0 % GTE-60 ppm FAA) caused a reduction in the total volume of gas production, suggesting an inhibitory effect of GTE on Citation the activity of FAA.…”

Effect of Adding Barley and Oat Flour on the Rheological Properties of Bread Dough

“…The proofing time was not prolonged as significantly as the dough elasticity in all samples. The dough behavior during oil baking in the oven rise tests was influenced by the addition of barley at an important level, similarly as the specific bread volume in the baking test, but individual differences were found between separate flour samples in accordance with Dogan (2003).…”

Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties

“…The properties of dough and bread making qualities of whole waxy wheat flour with added enzymes have been studied (Pham, Maeda, Fujita, & Morita, 2007). The quality of dough and bread due to enzyme treatment has also been studied for wheat samples (Blaszczak, Sadowska, Rosell, & Fornal, 2004;Bollain, Angioloni, & Collar, 2006;Bollain & Collar, 2004;Dogan, 2003). Khatoon, Sreerama, Raghavendra, Bhattacharya, and Bhat (2009) have indicated a marked decrease in storage modulus (G′) and complex viscosity (η*) for corn, rice and tapioca starch dispersions due to treatment with α-amylase.…”