Doǧan, I.S.2025-05-102025-05-1020020027-769X10.1002/1521-3803(20021101)46:6<3992-s2.0-11244351637https://doi.org/10.1002/1521-3803(20021101)46:6<399https://hdl.handle.net/20.500.14720/6351The 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.eninfo:eu-repo/semantics/closedAccessAmylasesBakingHearth BreadRheologyArticle466N/AN/A3994031257758712577587WOS:000180084900005