Dynamic Rheological Properties of Dough as Affected by Amylases From Various Sources

Abstract

The effect of α-amylases from cereal, fungal, and bacterial sources on dough dynamic rheological properties was investigated. Dynamic rheological study of flour-and-water doughs during resting period showed significant changes in dough rheological properties as a function of α-amylases. Addition of α-amylases caused a time-dependent decrease in G′, storage modulus. The enzyme action on starch during baking increased viscous flow properties. These changes were temperature-dependent. The thermal inactivation temperature of α-amylase plays an important role in modification of starch. Rheological changes in dough will alter the machinability of the dough and the quality of end products.