• Thomson Routers Master List
  • Scopus
  • Pubmed Medline
  • Ebsco
  • CAB Abstracts
  • FOOD SCIENCE CENTRAL
  • Directory of Open Acces Journals
  • Google Scholar
  • Index Copernicus Journal Master List
  • Polska Bibliografia Naukowa
  • AGRO
  • Arianta
  • CBR- Open Access Journals in Poland
  • Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
  • Biblioteka Uniwersytetu Przyrodniczego w Poznaniu
  • Creaive Commons
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 5 (1) 2006 pp. 97-106

Marcin Hopek, Rafał Ziobro, Bohdan Achremowicz

COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY

Abstract Effect of α-amylase from fungi and bacteria on extending bread freshness was compared to this of scalded flour. The dough prepared by using Bulk Fermentation Process was supplemented with bacterial and fungal amylases or scalded flour. After baking and cooling loaf volume was measured and bread mechanical properties were estimated using a texture analyser. Texture studies were then repeated after 1, 3, 4 and 7 days. The obtained results show the relation between dosage of enzyme or scalded flour and bread volume as well as the rate of bread staling. Source of enzyme was found important, be-cause bacterial α-amylase lowered bread quality, while fungal α-amylase extended shelflife not showing detrimental effects. Replacement of 2-6% of flour with scalded flour improved bread volume and retarded crumb firming. The influence on bread was similar to fungal α-amylase. The results prove that substitution of fungal α-amylase by scalded flour is possible. There is a need for such an exchange because in the last years many cases of asthma, induced by occupational exposure to α-amylase derived from Aspergillus oryzae, were reported.
Keywords: scalded flour, α-amylase, baker’s asthma, staling
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/8_1_2006.pdf

For citation:

MLA Hopek, Marcin, et al. "COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 97-106.
APA Hopek M., Ziobro R., Achremowicz B. (2006). COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY. Acta Sci.Pol. Technol. Aliment. 5 (1), 97-106
ISO 690 HOPEK, Marcin, ZIOBRO, Rafał, ACHREMOWICZ, Bohdan. COMPARISON OF THE EFFECTS OF MICROBIAL α-AMYLASES AND SCALDED FLOUR ON BREAD QUALITY. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 97-106.