EMPLOYMENT OF FISH ANYLASE IN IMPROVING LOOF CHARACTERISTICS

Naser, J.M.; Al-Zubuydi, A.H.; Hhaker, K.A.

	EMPLOYMENT OF FISH ANYLASE IN IMPROVING LOOF CHARACTERISTICS
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 5, Issue 16, 2011, Pages 0-0
Authors
J.M. Naser; A.H. Al-Zubuydi; K.A. Hhaker
Abstract
Different levels of common carp α- amylase (70, 90, 100 un/100 gm flour) obtained form heapotpancrease were added to experimental bread formula (100 gm flour, 1 gm yeast, 1 gm table salt, 3 gm sugar, 3 gm fat, water) designated as (T3, T4, T5). Fungal amylase (60 un/100 gm flour) was also used as control (T2). Second control (T1) was also prepared without enzyme addition. The dough prepared according to AACC (10-10) Called (straight– Dough Method). The prepared dough were formuled ,molded and baked at 220°C for 18-20 min. The baked products were evaluated for both internal and external characteristics. The obtained results showed that addition of enzyme at levels of 70 and 90 un/100gm flour improved the specific volume, texture of crumb, grain of crumb, aroma and taste significantly as compared to T1. Addition of enzyme beyond 90 un/100gm flour affected these characteristics negatively. the addition of enzyme at all levels were improved the color of crust, the addition of enzyme at levels 70,90 un/100gm flour had no effect on color of crumb but addition of enzyme beyond 90 un/100gm flour affected these characteristic adversely.

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