عنوان مقاله English
Bread is the basic food group and it is one of the best sources of protein and energy especially for low income people. So it is important to pay attention to the characteristics that affect bread quality. One of the main factors affecting the quality of bread is the quality of gluten. Low quality of gluten in flour will make problems in bread industry. One solution to these problems is using the combination of glucose oxidase and xylanase enzymes. In this research, central composite design has been used to evaluate the effects of these enzymes as independent parameters on rheological characteristics of dough measured by Alveograph. The specific volume and sensory evaluation of bread has been determined after bread baking. Results showed that adding these enzymes lead to increase pressure and energy of dough and decrease in dough strength. After baking, results indicated increase in specific volume and total score in sensory evaluation of the breads in compare with the bread containing only α- amylase enzyme. In this research 35 ppm of glucose oxidase and 15 ppm of xylanase were selected as the best treatment after optimizing results by response surface method.
کلیدواژهها English
