Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Emirates Journal of Food and Agriculture
ISSN
2079-052X
e-ISSN
2079-0538
Svazek periodika
34
Číslo periodika v rámci svazku
2
Stát vydavatele periodika
AE - Spojené arabské emiráty
Počet stran výsledku
10
Strana od-do
160-169
Kód UT WoS článku
000804643200009
EID výsledku v databázi Scopus
2-s2.0-85129675741