کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562016 | 1330699 | 2008 | 9 صفحه PDF | دانلود رایگان |

Thermostable amylases [Bacillus subtilis α-amylase (BSuA) and B. stearothermophilus maltogenic amylase (BStA)] with different modes of action and impacts on firming properties were added during straight-dough bread making. BSuA continuously degraded the starch fraction during bread making. Its action resulted in larger gas cells than in control bread, but did not change initial firmness. In contrast to BSuA, BStA mainly degraded starch at the end of the baking phase and during bread cooling, which caused little if any impact on bread crumb texture. However, it led to higher initial firmness readings than for the control breads. Neither BSuA nor BStA were inactivated during bread making. The results evidence that starch properties have a large impact on bread crumb structure and initial firmness and are highly influenced by the mode of action of the enzyme.
Journal: Food Research International - Volume 41, Issue 8, October 2008, Pages 819–827