Dynamic rheological properties of dough as affected by amylases from various sources

Nahrung. 2002 Dec;46(6):399-403. doi: 10.1002/1521-3803(20021101)46:6<399::AID-FOOD399>3.0.CO;2-U.

Abstract

The effect of alpha-amylases from cereal, fungal, and bacterial sources on dough dynamic rheological properties was investigated. Dynamic rheological study of flour-and-water doughs during resting period showed significant changes in dough rheological properties as a function of alpha-amylases. Addition of alpha-amylases caused a time-dependent decrease in G', storage modulus. The enzyme action on starch during baking increased viscous flow properties. These changes were temperature-dependent. The thermal inactivation temperature of alpha-amylase plays an important role in modification of starch. Rheological changes in dough will alter the machinability of the dough and the quality of end products.

MeSH terms

  • Bacteria / enzymology
  • Flour* / standards
  • Food Handling
  • Fungi / enzymology
  • Hordeum / enzymology
  • Hot Temperature*
  • Rheology
  • Starch / metabolism
  • Substrate Specificity
  • Time Factors
  • Viscosity
  • alpha-Amylases / metabolism*

Substances

  • Starch
  • alpha-Amylases