THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD

THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD

This study determined the quality of bread obtained from the control sample flour (M) and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour). Fungal alpha amylase...

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Bibliographic Details
Main Authors: RODICA CHEREJI, IULIANA CRETESCU, RODICA CĂPRIłĂ
Format: Article
Language:English
Published: Agroprint Timisoara 2008-05-01
Series:Scientific Papers Animal Science and Biotechnologies
Subjects:
bread
alpha amylase
quality parameters
Online Access:http://spasb.ro/index.php/spasb/article/view/1150

Internet

http://spasb.ro/index.php/spasb/article/view/1150

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