alpha-amylase and Glucose Oxidase as Promising Improvers for Wheat Bread
- Resource Type
- Conference
- Authors
- Zeng, Jie; Gao, Haiyan; Li, Guanglei; Liang, Xinhong
- Source
- 2011 Fourth International Conference on Information and Computing Information and Computing (ICIC), 2011 Fourth International Conference on. :522-524 Apr, 2011
- Subject
- Computing and Processing
Communication, Networking and Broadcast Technologies
Sugar
Biochemistry
Viscosity
Ethanol
Indexes
Moisture
alpha-amylase
Glucose oxidase
viscosity
Bread quality
- Language
- ISSN
- 2160-7443
2160-7451
The effects of alpha-amylase and glucose oxidase as bread improvers on the textural and thermal properties of bread were evaluated by the rapid viscosity analysis and differential scanning calorimetry. It was found that alpha-amylase and glucose oxidase could improve the specific volume and crumb porosity, retard the bread staling and increase the flour ethanol index. Therefore, alpha-amylase and glucose oxidase could be considered as the potential texture modifier for baked food.