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DEVELOPMENT OF A COMPLEX BENCHMAN ON A BASIS OF ALPHA-AMYLASE
Journal: Young Scientist (Vol.7, No. 1)Publication Date: 2019-01-01
Authors : Gayduk Kateryna Podobiy Olena;
Page : 262-265
Keywords : alpha-amylase enzyme; complex improver; bread; amylolytic Activity;
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Abstract
The effect of complex improvers on bread production has been studied. The questions of the chemistry of α-amylase and its effect on the dough are disclosed. The results of studying the activity of the enzyme and the feasibility of its use in bakery products are presented. A study was conducted on the subject of the influence of a complex improver on the quality of bakery products. Determined the optimal amount of enzyme in the composition of the improver.
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Last modified: 2019-06-05 16:58:47