The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough

Authors
Niloofar bahrami 1
AZIN NASROLLAH ZADEH 2
armin hariri 3
1 MSc of Department of of Food Science and Technology, Islamic Azad University, lahijan Branch, lahijan, Iran
2 Assistant Professor Department of of Food Science and Technology, Islamic Azad University, lahijan Branch, lahijan, Iran
3 Phd Student, Department of Chemical Engineering, Isfahan University of Technology,
10.52547/fsct.19.122.223
Abstract
Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour
Keywords
Alpha-amylase
Sodium alginate
Bread
Extensograph
Farinograph

Subjects

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