| Abstract: | Amyloglucosidase (Novo 150 L, 5 ml/100 kg) used with optimum α-amylase supplements [MSKB/100 g flour] of wheat malt, 7.5, fungal, 20, and bacterial, 0.4, increased the reducing sugars of sour doughs (pH 4.55, 3 h/30 °C) by 71.7 to 72.2, 94.0 to 103.1 and 71.7 to 77.0% as compared to 48.3 to 58.0, 61.1 to 71.3 and 7.3 to 12.0% of initial pH 5.8 doughs, respectively. Amyloglucosidase alone or with α-amylase supplements had negligible effect on mixing properties of dough, falling number values and paste viscosities which were affected more by the wheat malt α-amylase. The combined enzymes had a beneficial effect on bread quality of the medium-protein flours without extraneous sugar in the formula. |
