INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD
The response of different concentrations of α-amylase and ascorbic acid on rheological characteristics of weak wheat flour was studied by the three dimension polynomial quaternary model. Flour physicochemical characteristics, dough extensogram, bread texture profile analysis and sensory properties o...
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| Format: | Article |
| Language: | Arabic |
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The Union of Arab Universities
2018-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_15964_1a5efcb52fdfd858527d422cd96c48ea.pdf |
| _version_ | 1797269769522511872 |
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| author | M. Shebl Y. Kishk A. Abd El-Fatah E. Yousif |
| author_facet | M. Shebl Y. Kishk A. Abd El-Fatah E. Yousif |
| author_sort | M. Shebl |
| collection | DOAJ |
| description | The response of different concentrations of α-amylase and ascorbic acid on rheological characteristics of weak wheat flour was studied by the three dimension polynomial quaternary model. Flour physicochemical characteristics, dough extensogram, bread texture profile analysis and sensory properties of pan bread were determined. All-purpose flour was treated by fungal α-amylase and ascorbic acid compared with strong flour which using for pan bread production, and then investigates differences of dough extensograms and pan bread quality characteristics. Predicting individual extensograph parameters (Y) was assumed by quadratic polynomial regression model for the independent variables (fungal α-amylase concentrations or ascorbic acid concentrations (X)) to optimize the extensograph parameters (Y) used regression analysis. Three-dimension contour plot was used as a method to study the response surface of different extensograph parameters (Y) as dependent variables with fungal α-amylase concentration and ascorbic acid concentration (X and Z) as independent variables. The obtained optimum predicting concentrations were verified, by using applied extensograph trials and then manufacturing pan bread. Using optimal predictive fungal α-amylase and ascorbic acid concentration levels give accepted extensogram parameters relationship r2 values and good pan bread quality, fit to the strong flour characteristics. |
| first_indexed | 2024-04-25T01:53:38Z |
| format | Article |
| id | doaj.art-ea03be1d7bda42d79d50834bad1d4b82 |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:53:38Z |
| publishDate | 2018-09-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-ea03be1d7bda42d79d50834bad1d4b822024-03-07T17:39:14ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852018-09-0126258159810.21608/ajs.2018.1596415964INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREADM. Shebl0Y. Kishk1A. Abd El-Fatah2E. Yousif3Food Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, EgyptFood Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, EgyptFood Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, EgyptFood Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, EgyptThe response of different concentrations of α-amylase and ascorbic acid on rheological characteristics of weak wheat flour was studied by the three dimension polynomial quaternary model. Flour physicochemical characteristics, dough extensogram, bread texture profile analysis and sensory properties of pan bread were determined. All-purpose flour was treated by fungal α-amylase and ascorbic acid compared with strong flour which using for pan bread production, and then investigates differences of dough extensograms and pan bread quality characteristics. Predicting individual extensograph parameters (Y) was assumed by quadratic polynomial regression model for the independent variables (fungal α-amylase concentrations or ascorbic acid concentrations (X)) to optimize the extensograph parameters (Y) used regression analysis. Three-dimension contour plot was used as a method to study the response surface of different extensograph parameters (Y) as dependent variables with fungal α-amylase concentration and ascorbic acid concentration (X and Z) as independent variables. The obtained optimum predicting concentrations were verified, by using applied extensograph trials and then manufacturing pan bread. Using optimal predictive fungal α-amylase and ascorbic acid concentration levels give accepted extensogram parameters relationship r2 values and good pan bread quality, fit to the strong flour characteristics.https://ajs.journals.ekb.eg/article_15964_1a5efcb52fdfd858527d422cd96c48ea.pdfpan breadweak flourα-amylaseascorbic acid and extensogram |
| spellingShingle | M. Shebl Y. Kishk A. Abd El-Fatah E. Yousif INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD Arab Universities Journal of Agricultural Sciences pan bread weak flour α-amylase ascorbic acid and extensogram |
| title | INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD |
| title_full | INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD |
| title_fullStr | INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD |
| title_full_unstemmed | INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD |
| title_short | INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD |
| title_sort | influence of α amylase and ascorbic acid combination on extensograph of weak wheat flour dough and sensory properties of pan bread |
| topic | pan bread weak flour α-amylase ascorbic acid and extensogram |
| url | https://ajs.journals.ekb.eg/article_15964_1a5efcb52fdfd858527d422cd96c48ea.pdf |
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