The maltose figure of flour as affected by additions of malt and fungal amylase

Dodds, N. J. H.; Knight, R. A.

doi:10.1002/jsfa.2740180608

Cited by 6 publications

(3 citation statements)

References 9 publications

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“…The action pattern of α‐amylases, the level of adsorption of the enzyme and the characteristics of the end products depend on the product and the nature of substrates (Colonna et al ., 1992). A possible reason is the higher adsorption rate of the cereal α‐amylase by damaged starch in the flour than fungal α‐amylase, as indicated earlier (Dodds & Knight, 1967).…”

Section: Effect Of α‐Amylases On Gas Productionmentioning

confidence: 99%

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

Doğan

2003

Int J of Food Sci Tech

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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.

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Section: Effect Of α‐Amylases On Gas Productionmentioning

confidence: 99%

“…However, adsorption rates differed depending on the source. This finding supports the conclusion of Dodds & Knight (1967) that a considerable amount of cereal α‐amylase is adsorbed by damaged starch whereas fungal α‐amylase is adsorbed to a smaller extent.…”

Section: Effect Of α‐Amylases On Gas Productionmentioning

confidence: 99%

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

Doğan

2003

Int J of Food Sci Tech

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“…The diastatic activity of the flours seemed to be desirably increased by triticale and wheat malts, in the range of 2.5 to 10.0 SKBjlOO g flour. According to DODDS et al [12], malt a-amylase is preferentially adsorbed by the damaged starch in aqueous flour suspensions and was responsible for accelerated enzyme action to produce more maltose as compared to the action of fungal 2-amylase. The action of bacterial aamylase appeared to be far more extensive than that of the cereal and fungal a-amylases.…”

Section: Diastutic Activitymentioning

confidence: 99%

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

Harinder

Maninder

Bains

1983

Nahrung

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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.

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Interaction of amyloglucosidase and α‐amylase supplements in breadmaking

Nagargoje

Maninder

Bains

1984

Nahrung

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Amyloglucosidase (Novo 150 L. 5 mlilOO kg) used with optimum ct-amylase supplements [MSKB/100 g flour] of wheat malt, 7.5, fungal, 20. and bacterial, 0.4, increased the reducing sugars of sour doughs (pH 4.55. 3 h/30 "C) by 71.7 to 72.2, 94.0 to 103.1 and 71.7 to 77.0% as compared to 48.3 to 58.0, 61.1 to 71.3 and 7.3 to 12.0% of initial pH 5.8 doughs, respectively. Amyloglucosidase alone or with ct-amylase supplements had negligible effect on mixing properties of dough, falling number values and paste viscosities which were affected more by the wheat malt a-amylase. The combined enzymes had a beneficial effect on bread quality of the medium-protein flours without extraneous sugar in the formula.In the previous paper, HARINDER et al. [I] described the effect of cereal, fungal and bacterial a-amylase supplements on the rheological and breadmaking properties of mediumprotein flours. Accumulation of maltose in the bread crumb due to a-amylase action, was reported. Although, application of amyloglucosidase in fermentation industry and dextrose manufacturer is well established [2], its use in bread making has received scant attention [3] as compared to a-amylase supplements [l, 4, 51. The present investigation aimed at producing easily fermentable dextrose in the dough system using amyloglucosidase with and without cr-amylase supplements, and to evaluate the consequences of their interaction on the rheological and breadmaking properties of medium-protein flours. Experimental Amyloglucosidase (150 L )ICC method [7] after inactivation of the u-amylase in pH 4.2 solution at 60 'Cjl h. This was obtained from M/S Novo Industries, Denmark. Its activity (103 SKB/g) was determined by the u-amylase supplements Fungal ( A . oryzae) a-amylase (Fungamyl 180 S) with a designated activity of 4500 SKB/g was Novo brand. Bacterial (B. subtilis) a-amylase was supplied by M/S Schwarz/Mann, U.S.A., with a rated activity of 19900 SKB/g. Wheat malt with an activity of 100.9 SKB/g was prepared in the Laboratory. The a-amylase activities

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The maltose figure of flour as affected by additions of malt and fungal amylase

Cited by 6 publications

References 9 publications

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

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

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

Interaction of amyloglucosidase and α‐amylase supplements in breadmaking

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