Improving Dough Rheology and Cookie Quality by Protease Enzyme
[1]
Amal A. Hassan, Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El-Kom, Egypt.
[2]
Esam H. Mansour, Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El-Kom, Egypt.
[3]
Abo El-Fath A. El Bedawey, Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El-Kom, Egypt.
[4]
Mohamed S. Zaki, Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El-Kom, Egypt.
Protease enzyme was added to wheat flour at different levels. The rheological properties of betifore dough were evaluated by mixolab, alveograph and farinograph. Sensory properties of betifore prepared with different levels of protease enzyme were evaluated. Physical properties of betifore prepared with 25 ppm protease enzyme were also evaluated. Treating wheat flour with 25 ppm protease enzyme reduced mixolab stability. Treating wheat flour with 25 ppm protease enzyme reduced deformation energy from 229×10-4 to 142×10-4 Joule. Incorporation of protease enzyme up to 25 ppm level in dough lead to increase in the values of farinograph dough weakening from 110 to 150 Barbender Units. The dough tolerance index was not affected by treating flour with 25 ppm protease enzyme however; at lower levels of protease enzyme the dough tolerance index was increased by 12.5 − 37.5%. Degree of softening was increased by treating wheat flour with protease enzyme. Betifores prepared with 25 ppm protease enzyme had higher mean scores for all sensory properties and physical properties (width, spread ratio and spread factor) except thickness compared to control betifore.
Protease Enzyme, Dough Rheology, Mixolab, Alveograph, Betifore Quality
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