Changes in baking properties of rye flour impacted by alpha-amylase addition
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| Authors: | Anna Szafrańska1, Elżbieta Słowik1 1Institute of Agricultural and Food Biotechnology ul. Rakowiecka 36, 02-532 Warszawa |
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| Abstract : | The aim of this study was to determine the effect of alpha-amylase addition on the properties of dough and on the quality of rye bread. The experimental material was three samples of rye flour type 720 with low and very low amylolytic activity. Alpha-amylase was added in the amounts of 15, 20 and 40 g (100 kg flour)-1. Amylolytic activity of tested rye flour without and with alpha-amylase addition was assessed by the amylograph properties and falling number method. The rheological properties of dough were tested by mixolab. The laboratory test baking was performed. Alpha-amylase addition to rye flour reduced high values of amylograph properties: maximum viscosity and final temperature of gelatinisation. Rye dough obtained from flour with higher alpha-amylase addition was characterised by lower mixolab torque in points which characterise starch gelatinisation (torque in point C3), enzymatic activity (torque in point C4) and retrogradation (torque in point C5). The rye dough with lower torque in point C2 in which gelatinization starts and in point C3 and lower slope β was characterised by higher bread volume (correlation coefficients: r = –0,670; r = –0,726; r = –0,651 respectively). Better quality of bread obtained from rye flour with alpha-amylase addition was observed – the bread volume and titrable acidity increased, and crumb hardness decreased. |
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| Keywords : | rye flour, alpha-amylase, mixolab, dough, bread | ||||||||
| Language : | Polish | ||||||||