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

Effect of Aspergillus oryzae CBS 819.72 α-amylase on rheological dough properties and bread quality

“…In fact, the increase of MR by the addition of α-amylases was previously reported by Kim et al (2006) and can be attributed to the crystallite size reductions in the continuous starch phase as a result of the action of the amylase, which contribute to the soft texture (Leman et al 2005;Hemalatha et al 2010). The selection of the best amylase concentration for application should, however, take several other parameters related to dough and bread qualities into account.…”

“…Overall, the use of 1.3X of formulated amylase per kg of flour is estimated to give MR and E values that are close to those obtained with the currently commercialized enzyme. The decrease in the E values caused by the addition of α-amylases can be attributed to the modification of the polymer structure of wheat proteins, essentially glutenin protein, as a result of the presence of a high amount of reducing agents (Hemalatha et al 2010). In fact, the amylase end products would react with the wheat glutenin polymers by cleaving its inter-chain disulphide bonds, causing both a drastic decrease in molecular size and a new distribution to smaller components at a highest level (Renzetti et al 2009).…”

Effects of fungal α-amylase on chemically leavened wheat flour doughs

“…Thus, more gas is produced and the loaves are larger. Beneficial effects of a-amylases on quality (texture) have also been reported for chapattis (Hemalatha et al, 2010). However, this cannot be explained by greater gas production as chapattis are not made with yeast.…”

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality

“…They increase the level of fermentable sugars in the dough, thus promoting the fermentation of yeast and the formation of Maillard reaction products, which, in turn, intensify the flavour and crust colour of bakery products (Goesaert et al 2005;Sahnoun et al 2013). Alpha-amylases also increase dough resistance, elasticity, and softness (Patel et al 2012) and decrease dough crumb firmness and hardness (Kim et al 2006;Hemalatha et al 2010;Raghu and Bhattacharya 2010;Gomes-Ruffi et al 2012). They have, however, been reported to reduce dough stability and extensibility, which may be attributed to the presence of high amounts of amylase-reducing polysaccharides.…”