The Effect of Enzyme Addition on the rheological Characteristics of the Gluten-free Dough and Bread

The Doctoral Thesis deals with the issue of rheological properties of Glutenfree different types of rice flour and effect of the α- amylase enzyme on the rheological characteristics of the gluten-free flour dough and bread. The purpose of this study is to discuss the significant role of the α-amylase enzyme in the production and rheological characteristics of gluten-free rice dough and baked bread. There were different types of gluten-free rice flours tested in this study, including rice fine flour, semi-coarse, red rice flour, rice flour with 0.5S, extrafine rice flour, white sticky rice flour, and black rice flour. We performed small and large deformation methods to evaluate how the addition of the α-amylase enzyme affected the rheological characteristics of dough and the final product (bread). The α-amylase enzyme has been used as an additive and the rheology (small-deformation oscillation and long deformation) properties have been determined. Specific volume, baking loss, and Texture profile analysis (TPA) parameters were used to evaluate the baking properties of bread. Microstructural changes were also observed following the addition of enzymes to doughs. In the course of small deformation studies of doughs, the doughs containing 0.5S and extra-fine flour showed the most significant changes after enzyme addition. 0.5S flour dough was less resistant to extension, area, and extensibility after the addition of α-amylase. There was no significant difference in extensibility for dough made with extra-fine flour. As a function of α-amylase, significant changes were observed in the flour doughs' properties during the heating process. The G' (storage modulus), G" (loss modulus), and η' (viscosity) values of the 0.5S and extra-fine doughs decreased with the addition of α-amylase. Following the enzyme addition, G' ISBN:978-80-7678-073-6 EAN:9788076780736 Počet stran 32 stran Datum vydání 31. 05. 2022 Pořadí vydání První Jazyk anglický Vazba e-kniha - ostatní Autor: Vikendra Dabash Nakladatelství Univerzita Tomáše Bati ve Zlíně Tématická skupina 999 - nezařazeno Neprodejná publikace. Publikaci je možné poptávat zde: Volně dostupné na http://hdl.handle.net/10563/50300