Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63554338" target="_blank" >RIV/70883521:28110/22:63554338 - isvavai.cz</a>
Result on the web
<a href="https://www.ejfa.me/index.php/journal/article/view/2822" target="_blank" >https://www.ejfa.me/index.php/journal/article/view/2822</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.9755/ejfa.2022.v34.i2.2822" target="_blank" >10.9755/ejfa.2022.v34.i2.2822</a>
Alternative languages
Result language
angličtina
Original language name
Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread
Original language description
The purpose of this study is to discuss the significant role of the alpha-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. Small deformation and large deformation methods were used to evaluate the effect of the alpha-amylase enzyme addition on the dough and bread rheological characteristics. The baking properties of bread were evaluated by specific volume, baking loss, and Texture profile analysis parameters. The effect of the added enzyme on the dough microstructure was also evaluated. Small deformation study of doughs showed the highest significant changes after enzyme addition in 0.5S and extra-fine flour doughs. The dynamic rheological study of the flours doughs during the heating period showed significant changes in doughs properties as a function of alpha-amylase. After enzyme addition, a significant difference in crumb hardness was observed in the fine, semi-coarse, and extra-fine bread. After alpha-amylase addition in black rice, 0.5S and extra-fine doughs G', G '' and values were decreased. The research explains how the alpha-amylase enzyme effect the rheological characteristics of gluten-free dough and bread. Rheological analysis of doughs made from flour during the heating period indicated that the properties of the doughs were significantly affected by the presence of alpha-amylase.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Emirates Journal of Food and Agriculture
ISSN
2079-052X
e-ISSN
2079-0538
Volume of the periodical
34
Issue of the periodical within the volume
2
Country of publishing house
AE - UNITED ARAB EMIRATES
Number of pages
10
Pages from-to
160-169
UT code for WoS article
000804643200009
EID of the result in the Scopus database
2-s2.0-85129675741