Dough Rheology and Statistical Correlation: α-Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation - Softcover

Inhaltsangabe

The influence of α-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of α-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. α-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.

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