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Effect of alpha-amylase and protease on the rheological characteristics of dough and quality of biscuits.

Sai Manohar, R. and Haridas Rao, P. (1997) Effect of alpha-amylase and protease on the rheological characteristics of dough and quality of biscuits. Advances in Food Sciences, 19 (1/2). 15-21, 21 ref..

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Abstract

The effects of alpha-amylase and proteinase on the rheological characteristics of rotary moulded biscuit dough and quality of biscuit were determined. Use of either alpha-amylase or protease at 1.0g kg-1 or above reduced extrusion time, consistency as well as hardness. Use of any of the enzymes also affected the gluten development as indicated by the reduction of elastic recovery values from 0.46 to 0.325 mm and from 0.46 to 0.36 mm when 2.0 g kg-1 of alpha-amylase and 2.0 g kg-1 of protease were incorporated, respectively. Farinograph consistency and elasticity were also reduced on incorporation of enzymes. These changes were observed at lower level of incorporation of 0.5 g kg-1 of the enzymes. Incorporation of enzymes increased the spread as well as the thickness of biscuits. Density reduced from 0.5420 to 0.5029 g/cc and from 0.5420 to 0.5036 g/cc with addition of 2.0 g kg-1 of alpha-amylase and protease, respectively. Increase in crispness of biscuits was also reflected by reduction in breaking and compression strengths when enzymes were used. The studies clearly indicated the beneficial effect of using enzymes.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; BISCUITS-; DOUGH-; ENZYMES-; PHYSICAL-PROPERTIES; RHEOLOGICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Dec 2017 06:35
Last Modified: 19 Dec 2017 06:35
URI: http://ir.cftri.com/id/eprint/7814

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