[Bread staling. Simultaneous effect of bacterial alpha-amylase and emulsifier on firmness and pasting properties of bread crumbs++].
The effect of bacterial alpha-amylase and an emulsifier on firmness and amylograph characteristics of bread crumb during storage was studied. The bread which contained these additives was less firm and stalled more slowly than the control. The enzyme and the emulsifier retarded firmness but the emulsifier inhibited the action of the alpha-amylase. The regulatory action of the emulsifier also was observed on amylograph characteristics of bread crumb (peak viscosity, cool viscosity and setback).
Universidad Estadual de Londrina, Brasil.
M V
MV
Grossmann
C B
CB
de Barber
D001939:Bread; D005079:Excipients / Q000494:pharmacology*; D005519:Food Preservation; D013997:Time Factors; D014783:Viscosity / Q000187:drug effects; D000516:alpha-Amylases / Q000494:pharmacology*
D005079:Excipients; D000516:alpha-Amylases