Dynamic rheological properties of dough as affected by amylases from various sources.
The effect of alpha-amylases from cereal, fungal, and bacterial sources on dough dynamic rheological properties was investigated. Dynamic rheological study of flour-and-water doughs during resting period showed significant changes in dough rheological properties as a function of alpha-amylases. Addition of alpha-amylases caused a time-dependent decrease in G', storage modulus. The enzyme action on starch during baking increased viscous flow properties. These changes were temperature-dependent. The thermal inactivation temperature of alpha-amylase plays an important role in modification of starch. Rheological changes in dough will alter the machinability of the dough and the quality of end products.
Doğan
Ismail S
IS
Yüzüncü Yil University, College of Agriculture, Department of Food Engineering, TR-65080 Van, Turkey. isdogan@yyu.edu.tr
D001419:Bacteria / Q000201:enzymology; D005433:Flour / Q000592:standards; D005511:Food Handling; D005658:Fungi / Q000201:enzymology; D001467:Hordeum / Q000201:enzymology; D006358:Hot Temperature; D012212:Rheology; D013213:Starch / Q000378:metabolism; D013379:Substrate Specificity; D013997:Time Factors; D014783:Viscosity; D000516:alpha-Amylases / Q000378:metabolism*
D013213:Starch; D000516:alpha-Amylases