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Effect of Amylase and Emulsifier on the Characteristics of the Bread Dough  

Park, Bum-Joon (Department of Hotel Culinary Arts, Ulsan College)
Hwang, Seong-Yun (Department of Food Technology, Hankyoung National University)
Park, Cheon-Seok (Department of Food Science and Biotechnology and Institute of Life Science & Resources, KyungHee University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 763-767 More about this Journal
Abstract
Effect of ${\alpha}-amylase$ and various emulsifiers on characteristics of bread dough were examined. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM) were added to bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by ${\alpha}-amylase$. In farinogram, addition of ${\alpha}-amylase$ and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of ${\alpha}-amylase$ and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of ${\alpha}-amylase$ did not affect pasting temperature, viscosity of dough tended to decrease.
Keywords
${\alpha}-amylase$; emulsifier; bread dough;
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