Utilization of a Maltotetraose‐Producing Amylase as a Whole Wheat Bread Improver: Dough Rheology and Baking Performance

A maltotetraose‐producing enzyme (G4‐amylase) was utilized to improve the baking performance of whole‐grain wheat flour. Whole‐grain bread dough prepared with G4‐amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4‐amylase‐t...

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Veröffentlicht in:	Journal of food science 2014-08, Vol.79 (8), p.E1535-E1540
Hauptverfasser:	Bae, Woosung, Lee, Sung Ho, Yoo, Sang‐Ho, Lee, Suyong
Format:	Artikel
Sprache:	eng
Schlagworte:	absorption amylases Amylases - metabolism antiretrogradation Baking Bread Bread - analysis bread dough cooling Dietary fiber Dough Enzymes Flour Flour - analysis Food Handling - methods Food science Grain heat treatment maltooligosaccharides Maltose - analogs & derivatives Maltose - chemistry maltotetraose-producing enzyme Quality management Rheological properties Rheology Rheology - methods storage time torque Triticum - chemistry Weight control Wheat wheat flour whole grain whole wheat bread
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