Improve the quality of English Cake by using of some Enzymes | ||
| Annals of Agricultural Science, Moshtohor | ||
| Article 51, Volume 56, 4th ICBAA - Serial Number 1, 2018, Pages 287-298 PDF (667.54 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/assjm.2018.214385 | ||
| Author | ||
| ashraf sharoba* | ||
| Department of Food Technology, Faculty of Agriculture, Benha University, Egypt. | ||
| Abstract | ||
| Bakeries occupy an important position in human nutrition locally and globally. Given the gap between production and consumption, governments are importing wheat from different countries. Ukrainian wheat is therefore the most widely used wheat in Egypt and Iraq. In order to match their characteristics with the local concessions, whether Egyptian or Iraqi.The study investigated the use of Ukrainian wheat in the production of 72% flour for the manufacture of English cake. The study also included the evaluation of some enzyme enhancers, which included α- amylase (0.3%) and glucose oxidase (0.1%). The study also examined the characteristics of the English cake in terms of (chemical composition, gluten, rheology, textures, staling, microbiology, sensory) during the storage period of 12 days at 25 ± 1 ° C. The results showed a clear and noticeable improvement of all technological characteristics under study, the most important of which was the increase of the validity period to reach 12 days for the English cake compared to the sample (control). Therefore, the study recommends the use of the following α-amylase, commercial glucose oxidase in the manufacture of some bakery products. | ||
| Keywords | ||
| Ukrainian wheat, α- amylase, Rheological, chemical composition; microbiological examination, English cake | ||
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