Optimization of bread quality using Aspergillus oryzae protease

37
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1903/003/012181266/1417/532/56588/15
2003/003/01261264/1433/558/5753/13
2102/002/064/8231369/1264/455693/13
2203/005/012181264/1587/467/55949/15
2302/002/036/1595/1291/1153/2068/472/57224/14
2403/003/020181262/2263/484/55429/15
2502/002/064/82391/1152/1499/425/57369/17
2602/004/064/895/121361777/471/53153/14
2704/004/064/895/1291/1156/116/1596/57093/19
2803/003/041812674/979/458089/18
2905/003/012181261/1569/485/56409/16
3003/003/012181261702/516/56674/16
3104/004/036/1595/1291/1152/2042/521/57495/20
3204/002/064/895/121368/1215/505/57307/16
3304/004/036/1595/121368/1865/427/55774/15
3404/004/036/15231364/164/402/55901/15
3504/004/036/152391/1157/1641/579/56512/14
3604/002/036/15231363/1734/45/56438/12
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C: Water Reduction(%)
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B: Hemicellulase(%)A: Protease(%)
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14.32
17.16
20.00
102.00
110.52
119.05
127.57
136.09
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25
30
BreakingForce(N)
C: Water Reduction(%)E: Baking Time(second)
0.906172
0.994613
0.962209
0.719667
0.888825
0.000 0.250 0.500 0.750 1.000
Dough Viscosity(pa.s)
Breaking Force(N)
Whiteness Index(WI)
Sheet Moisture(%)
Combined
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AACC. (2000). Approved methods of
analysis of the American associstion of cereal
chemists (10nd
edition). The American
Asscation of Cereal Chemists.
Aehle, W. (2007). Enzyme in industry (3rd
edition). Enzymes in baking.Wiley-VCH.p:
99-109.
Barbosa, G. V. & Gould, G. W. (2000).
Innovations in food processing. CRC. p: 225-
227.
Cauvain, S. & Young, L. (2001). Baking
problems solved. CRC press. p: 199.
Dagdelen, A. F. & Gocmen, D. (2007).
Effects of hemicellulase, ascorbic acid and
glucose oxidase on dough and bread quality.
Journal of Food Quality, 30: 1009-10022.
Dogan, I. S. (2006). Factors affecting wafer
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