Dough Rheology and Statistical Correlation (Paperback)

The influence of α-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of α-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. α-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.