Abstract
The effects of alpha-amylase and glucose oxidase as bread improvers on the textural and thermal properties of bread were evaluated by the rapid viscosity analysis and differential scanning calorimetry. It was found that alpha-amylase and glucose oxidase could improve the specific volume and crumb porosity, retard the bread staling and increase the flour ethanol index. Therefore, alpha-amylase and glucose oxidase could be considered as the potential texture modifier for baked food.
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