Effects of fungal alpha-amylase on chemically leavened wheat flour doughs

Patel, M, Ng, J, Hawkins, W, Pitts, K and Chakrabarti-Bell, S 2012, 'Effects of fungal alpha-amylase on chemically leavened wheat flour doughs', Journal of Cereal Science, vol. 56, no. 3, pp. 644-651.


Document type: Journal Article
Collection: Journal Articles

Title Effects of fungal alpha-amylase on chemically leavened wheat flour doughs
Author(s) Patel, M
Ng, J
Hawkins, W
Pitts, K
Chakrabarti-Bell, S
Year 2012
Journal name Journal of Cereal Science
Volume number 56
Issue number 3
Start page 644
End page 651
Total pages 8
Publisher Academic Press
Abstract Chemical leaveners are used in doughs to generate carbon dioxide, as an alternative to yeast, in making a range of bakery products. In this study, the effects of fungal alpha-amylase and ascorbic acid on chemically leavened doughs were followed by measuring dough extensibility, true rheological properties, the amount of free liquid in doughs following ultracentrifugation and the quality of baked products. As with yeasted doughs, the bake qualities of chemically leavened doughs also improved in the presence of fungal alpha-amylases. The bake qualities were not affected when the equivalent amount of ascorbic acid was added. The differences in dough formulations were detected from measurements of true rheological properties, not from extensibilities of doughs. The amount of free liquid was larger and of lower viscosity in doughs containing alpha-amylases. The properties of the continuous liquid phase were found to be important in defining the rheological and baking qualities of doughs.
Subject Food Processing
Food Chemistry and Molecular Gastronomy (excl. Wine)
Numerical Modelling and Mechanical Characterisation
Keyword(s) Dough improver
Fungal alpha-amylase
Chemically leavened breads
Ultracentrifuged dough liquor
DOI - identifier 10.1016/j.jcs.2012.08.002
Copyright notice Crown Copyright © 2012 Published by Elsevier Ltd. All rights reserved.
ISSN 0733-5210
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