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A study of the bread preparation stages on salivary alpha-amylase inhibitors extracted from wheat variety IPA 99 | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 11, Issue 1, 2011, Pages 1-7 | ||
| Abstract | ||
| Study the effect of bread preparation stages on the activity of salivary amylase inhibitors, Proved a decrease in the inhibition activity in the process of preparing the dough and first period fermented dough with an increase in efficiency in the stage of second period fermented dough and output bread, with the percentage of inhibition 31.59% , 27.76% , 25.37% ,37.43% and 48.81% respectively, this result shows an increase in the percentage of inhibition in the bread of 17%. Heating extracts prepared from the different stages samples at 70˚ C for 30 minutes showed keeping the same inhibition percentage reaching 48.26% , 45.48% , 46.73% and 49.5% for samples of flour and dough and first period fermented dough and second period fermented dough, respectively but the bread was observed keeping a percentage of 44.03% of the potency and this represents 91.23% of the existing native potency in the flour. | ||
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