Effects of mutant thermostable [alpha]-amylases on rheological properties of wheat dough and bread

From: Cereal Chemistry | Date: November 1, 2003| Author: | Copyright information

ABSTRACT

Thermostable mutant [alpha]-amylases (21B, Mill, and M77) with various degrees of thermostability were purified from Bacillus amyloliquefaciens F and used as improvers for breadmaking. Test baking with the mutant enzymes was conducted using the long fermentation sponge-dough method. Addition of an appropriate amount of mutant [alpha]-amylases to the ingredients distinctly increased the specific volume of the bread and improved the softness of breadcrumb as compared with the addition of Novamyl (NM), an exo-type [alpha]-amylase. M77 was the most effective in retarding the staleness of ...

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