文章基本信息

标题：A research the Accelarated Breadmaking with the Use of Fungal Amylase and Deactive Yeast Preparetes
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作者：Nermin Bilgiçli ; Selman Türker ; Adem Elgün 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：2
出版社：Association of Food Technology, Turkey
摘要：The aim of this research is the determination of optimum fermentation time giving the best bread quality with fungal alfa amylase and a reducing agent-deactive dry yeast preparetes at different flour types in bread making. In the experiment two different enzyme praperates (Fungal Alfa Amylase and Reducing Agent-Deactive dry yeast) were added at three different types of flour (Type 550, 650 and 850) and prepared bread dough. The dough was rested during three different bulk fermentation time (15, 30 and 60 minute) and baked. For accelerated breadmaking, the best successful results at lab conditions was obtained wilt bread dough which prepared type 550 flour with fungal alfa amilase and 30 minutes bulk fermentation time. According to the results obtained in commercial conditions the bread dough would be processed without rest time. It is understood that fungal alfa amilase preparate could be used alone but reducing agent deactive dry yeast additions needs more advanced tests.