THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD
This study determined the quality of bread obtained from the control sample flour (M) and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour). Fungal alpha amylase...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2023-11-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/1657 |
| _version_ | 1797216436207222784 |
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| author | RODICA CHEREJI IULIANA CRETESCU RODICA CĂPRIŢĂ |
| author_facet | RODICA CHEREJI IULIANA CRETESCU RODICA CĂPRIŢĂ |
| author_sort | RODICA CHEREJI |
| collection | DOAJ |
| description | This study determined the quality of bread obtained from the control sample flour
(M) and the quality of bread obtained from flour with addition of 3 different
percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/
100kg flour;P3-840000 U.SKB/ 100kg flour). Fungal alpha amylase was used in
these concentrations in order to establish which one is the most suitable to be added
in flour in order to obtain superior quality characteristics for bread: superior
volume of bread, finer texture of the bread, prolonging the freshness of the bread,
improving the color and flavor of the bread, improving the slicing proprieties of the
bread. |
| first_indexed | 2024-04-24T11:45:56Z |
| format | Article |
| id | doaj.art-6d25b1e97d2747d98363df628be4b8de |
| institution | Directory Open Access Journal |
| issn | 1841-9364 2344-4576 |
| language | English |
| last_indexed | 2024-04-24T11:45:56Z |
| publishDate | 2023-11-01 |
| publisher | Agroprint Timisoara |
| record_format | Article |
| series | Scientific Papers Animal Science and Biotechnologies |
| spelling | doaj.art-6d25b1e97d2747d98363df628be4b8de2024-04-09T10:05:23ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762023-11-0141130301657THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREADRODICA CHEREJI0IULIANA CRETESCU1RODICA CĂPRIŢĂ2Sanitary Veterinary and Food Safety Department Bihor, Oradea, Romania Faculty of Animal Sciences and Biotechnologies, Timisoara, Romania Faculty of Animal Sciences and Biotechnologies, Timisoara, Romania This study determined the quality of bread obtained from the control sample flour (M) and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour). Fungal alpha amylase was used in these concentrations in order to establish which one is the most suitable to be added in flour in order to obtain superior quality characteristics for bread: superior volume of bread, finer texture of the bread, prolonging the freshness of the bread, improving the color and flavor of the bread, improving the slicing proprieties of the bread.https://spasb.ro/index.php/public_html/article/view/1657breadalpha amylasequality parameters |
| spellingShingle | RODICA CHEREJI IULIANA CRETESCU RODICA CĂPRIŢĂ THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD Scientific Papers Animal Science and Biotechnologies bread alpha amylase quality parameters |
| title | THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD |
| title_full | THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD |
| title_fullStr | THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD |
| title_full_unstemmed | THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD |
| title_short | THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD |
| title_sort | influence of alpha amylase on the quality of bread |
| topic | bread alpha amylase quality parameters |
| url | https://spasb.ro/index.php/public_html/article/view/1657 |
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