Volume 20, Issue 138 (2023)                   FSCT 2023, 20(138): 41-53 | Back to browse issues page


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Yousefi fakhr S, Minai-Tehrani3 D, davati N, Emamifar A. Improving bulky Bread Quality with the Application of a Thermostable Amylase from Bacillus safensis strain MT501806.1. FSCT 2023; 20 (138) :41-53
URL: http://fsct.modares.ac.ir/article-7-68812-en.html
1- MSc Student, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
2- Associate professor, Faculty of Life Sciences and Biotechnology, Shahid Beheshti University, Tehran, Iran
3- Assistant professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali SinaUniversity, Hamedan, Iran. , n.davati@basu.ac.ir
4- Associate professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali SinaUniversity, Hamedan, Iran
Abstract:   (753 Views)
Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min.­­ The results of our study showed that adding filtered soup containing   1.9 (U/ml) and fermentation for 40 minutes  was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at ­2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread.
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Article Type: Original Research | Subject: Food Microbiology
Received: 2023/04/30 | Accepted: 2023/07/11 | Published: 2023/08/1

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