Abstract
ABSTRACTHigh alpha-amylase flour was exposed to microwave energy in a 1.8 KW 2450 MHz oven for periods ranging from 30 to 100 sec. The effect of the exposure on the enzyme activity was studied. The influence of the different exposures on the moisture content of the flour, its bacterial counts as well as its dough-development and the gassing power of the dough was determined.The 60-sec exposure of the flour to microwave energy reduced the enzyme activity to an acceptable level without any deleterious effects on the principal characteristics of the flour related to dough formation. This exposure drastically reduced the number of viable organisms in the flour, but seemed to cause a somewhat high loss in moisture.
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