Effect of Alpha amylase and Ascorbic acid on rheological properties of doughand specific volume of strudel bread

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 4, Issue 2 - Serial Number 8, October 2008   

Document Type: Research Article

DOI: 10.22067/ifstrj.v4i2.2082

Authors

Mohammad Ali Ghayour asli^{* 1}; Mohammad Hossein Hadad Khodaparast^{* 1}; Mahdi Karimi²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Khorasan Razavi Agricultural and Natural Resources Research Center

Abstract

Effect of ascorbic acid and alpha amylase on rheological properties and specific volume of strudel bread was examined. Enzyme in three levels (0,300, 500 ppm) and ascorbic acid in three levels (0,100,200ppm) were used. Strudel was storaged in -17.c for 7 days. The samples thawed and proofed (Relative humidity 70%, temperature 40.c, time 45min) and then baked and specific volume was measured by seed displacement method. Rheological properties of dough were measured by brabender farinograph and extensograph. Rheological results indicated that ascorbic acid increase the dough strength and extensibility of dough .In addition, enzyme and ascorbic acid increase specific volume of strudels .The best samples produced by 200 ppm ascorbic acid and 500 ppm enzyme in combination .

Keywords: Frozen dough – Strudel –Alpha amylase – Ascorbic acid