INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD

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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Bibliographic Details
Main Authors: M. Shebl, Y. Kishk, A. Abd El-Fatah, E. Yousif
Format: Article
Language:Arabic
Published: The Union of Arab Universities 2018-09-01
Series:Arab Universities Journal of Agricultural Sciences
Subjects:
pan bread
weak flour
α-amylase
ascorbic acid and extensogram
Online Access:https://ajs.journals.ekb.eg/article_15964_1a5efcb52fdfd858527d422cd96c48ea.pdf

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