Original Research Article I Volume 3 I Issue 1 I 2015

Effect of α-amylase enzyme on rheological properties and quality of Betifore-type cookies

Amal A. Hassan; Esam H. Mansour; Abo El-Fath A. El Bedawey; Mohamed S. Zaki

Biolife; 2015, 3(1), pp 31-39

DOI:https://doi.org/10.5281/zenodo.7263033

Abstract:

Wheat flour was treated with α-amylase at 5, 7.5 and 10 ppm levels to prepare betifore-type cookies. The rheological properties of dough and sensory properties of betifore were evaluated. Physical properties of betifore prepared with 7.5 ppm α-amylase were also evaluated. Water absorption of dough was not affected by treating wheat flour with α-amylase. Dough stability, (P) value, (P/L) ratio and (W) value were decreased by treating wheat flour with α-amylase, whereas the (L) value showed an opposite trend.

Keywords:

Wheat flour, α-amylase, Mixolab, Alveograph, Farinograph, Betifore.

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Article Dates:

Received: 13 January 2015; Accepted: 28 February 2015; Published: 10 March 2015

How To Cite:

Amal A. Hassan, Esam H. Mansour, Abo El-Fath A. El Bedawey, & Mohamed S. Zaki. (2022). Effect of α-amylase enzyme on rheological properties and quality of Betifore-type cookies. Biolife, 3(1), 31–39. https://doi.org/10.5281/zenodo.7263033

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