EFFECT OF ALPHA AMYLASE AND ASCORBIC ACID ON RHEOLOGICAL PROPERTIES OF DOUGH AND SPECIFIC VOLUME OF STRUDEL BREAD

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GHAYOUR ASLI M.A.; HADAD KHODAPARAST MOHAMMAD HOSSEIN; KARIMI MAHDI

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Journal: Iranian Food Science and Technology Research Journal Year:2009 | Volume:4 | Issue:2 Page(s): 47-55

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Title

EFFECT OF ALPHA AMYLASE AND ASCORBIC ACID ON RHEOLOGICAL PROPERTIES OF DOUGH AND SPECIFIC VOLUME OF STRUDEL BREAD

Author(s)

GHAYOUR ASLI M.A. | HADAD KHODAPARAST MOHAMMAD HOSSEIN | KARIMI MAHDI | Issue Writer Certificate

Keywords

FROZEN DOUGHQ2

STRUDELQ2

ALPHA AMYLASEQ2

ASCORBIC ACIDQ2

Abstract

Effect of ASCORBIC ACID and ALPHA AMYLASE on rheological properties and specific volume of STRUDEL bread was examined. Enzyme in three levels (0,300, 500 ppm) and ASCORBIC ACID in three levels (0,100,200ppm) were used. STRUDEL was storaged in -17.c for 7 days. The samples thawed and proofed (Relative humidity 70%, temperature 40.c, time 45min) and then baked and specific volume was measured by seed displacement method. Rheological properties of dough were measured by brabender farinograph and extensograph. Rheological results indicated that ASCORBIC ACID increase the dough strength and extensibility of dough .In addition, enzyme and ASCORBIC ACID increase specific volume of STRUDELs .The best samples produced by 200 ppm ASCORBIC ACID and 500 ppm enzyme in combination.

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APA: Copy

GHAYOUR ASLI, M.A., HADAD KHODAPARAST, MOHAMMAD HOSSEIN, & KARIMI, MAHDI. (2009). EFFECT OF ALPHA AMYLASE AND ASCORBIC ACID ON RHEOLOGICAL PROPERTIES OF DOUGH AND SPECIFIC VOLUME OF STRUDEL BREAD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 4(2), 47-55. SID. https://sid.ir/paper/143598/en

Vancouver: Copy

GHAYOUR ASLI M.A., HADAD KHODAPARAST MOHAMMAD HOSSEIN, KARIMI MAHDI. EFFECT OF ALPHA AMYLASE AND ASCORBIC ACID ON RHEOLOGICAL PROPERTIES OF DOUGH AND SPECIFIC VOLUME OF STRUDEL BREAD. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2009;4(2):47-55. Available from: https://sid.ir/paper/143598/en

IEEE: Copy

M.A. GHAYOUR ASLI, MOHAMMAD HOSSEIN HADAD KHODAPARAST, and MAHDI KARIMI, “EFFECT OF ALPHA AMYLASE AND ASCORBIC ACID ON RHEOLOGICAL PROPERTIES OF DOUGH AND SPECIFIC VOLUME OF STRUDEL BREAD,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 4, no. 2, pp. 47–55, 2009, [Online]. Available: https://sid.ir/paper/143598/en

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