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 qualityof bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour). Fungal alphaamylase wa...

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Bibliographic Details
Main Authors: CAPRITA RODICA, CRETESCU IULIANA, CHEREJI RODICA
Format: Article
Language:English
Published: Agroprint Timisoara 2008-01-01
Series:Scientific Papers Animal Science and Biotechnologies
Subjects:
bread
alpha amylase
quality parameters
Online Access:http://usab-tm.ro/fileadmin/fzb/PDF%202008/Volumul%201/Biotechnologies/Chereji-1.pdf

Internet

http://usab-tm.ro/fileadmin/fzb/PDF%202008/Volumul%201/Biotechnologies/Chereji-1.pdf

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