Effects of Mutant Thermostable α-Amylases on Rheological Properties of Wheat Dough and Bread

Cereal Chemistry

Volumn 80, Issue 6, 2003, Pages 722-727

  Maeda, Tomoko ^a,b   Hashimoto, Tetsu ^c   Minoda, Masashi ^c   Tamagawa, Shin Ichiro ^c   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

^b HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

^c Division of Research and Development   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; FOOD PRODUCTS; STABILITY;

BACILLUS AMYLOLIQUEFACIENS; BREADCRUMBS; DIFFERENT EFFECTS; DOUGH PROPERTIES; MIXING PROPERTY; MUTANT ENZYMES; RHEOLOGICAL PROPERTY; WHEAT BREADS; WHEAT DOUGH;

AMYLASES;

AMYLASE; HEXOSE; OLIGOSACCHARIDE; PENTOSE; STARCH;

ARTICLE; BACILLUS AMYLOLIQUEFACIENS; BREAD; COMPARATIVE STUDY; CORRELATION ANALYSIS; DOUGH; ENZYME PURIFICATION; ENZYME STABILITY; FERMENTATION; FLOW KINETICS; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; HARDNESS; PALATABILITY; STORAGE TEMPERATURE; THERMOSTABILITY; WHEAT;

BACILLUS AMYLOLIQUEFACIENS; TRITICUM AESTIVUM;

EID: 0242610518     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.6.722     Document Type: Article

References (17)

1. Akers, A. A., and Hoseney, R. C. 1994. Water-soluble dextrins from α-amylase-treated bread and their relationship to bread firming. Cereal Chem. 71:223-226.
2. American Association of Cereal Chemists. 2000. Approved Methods of the AACC, 10th ed. Methods 10-11, 54-10, and 54-21. The Association: St. Paul, MN.
3. Chang, S., and Cohen, S. N. 1979. High frequency transformation of Bacillus subtilis protoplasts by plasmid DNA. Mol. Gen. Genet. 168:111-115.
4. Havlicek, J., and Samuelson, O. 1975. Separation of oligosaccharides by partition chromatography on ion exchange resins. Anal. Chem. 47:1854-1857.
5. Kweon, M. R., Park, C. S., Auh, J. H., Cho, B. M., Yang, N. S., and Park, K. H. 1994. Phospholipid hydrolysate and antistaling amylase effects on retrogradation of starch in bread. J. Food Sci. 59:1072-1076.
6. Mathewson, P. R. 1998. Application of enzymes to baked products. Pages 49-50 in: Enzymes. Eagan Press: Am. Assoc. Cereal Chem.: St. Paul, MN.
7. Martinsson, E., and Samuelson, O. 1970. Partition chromatography of sugars on ion-exchange resins. J. Chromatog. 50:429-435.
8. Matsumoto, H. 1997. Quality of bread. Page 241 in: Science of process in breadmaking. (In Japanese) Korin Publishing Co.: Tokyo.
9. Morita, N., Maeda, T., Miyazaki, M., Yamamori, M., Miura, H., and Ohtsuka, I. 2002a. Dough and baking properties of high amylose and waxy wheat flours. Cereal Chem. 79:491-495.
10. Morita, N., Maeda, T., Miyazaki, M., Yamamori, M., Miura, H., and Ohtsuka, I. 2002b. Effect of substitution of waxy-wheat flour for common flour on dough and baking properties. Food Sci. Technol. Res. 8:119-124.
11. Poutanen, K. 1997. Enzymes: An important tool in the improvement of the quality of cereal foods. Trends Food Sci. Technol. 8:300-306.
12. Sandstedt, R. M., Kneen, E., and Blish, M. J. 1939. A standardized wohlgemuth procedure for alpha-amylase activity. Cereal Chem. 16:712-723.
13. Samuelson, O. 1978. Chromatograpy of oligosaccharides and related compounds on ion-exchange resins. Adv. Chromatogr. 16:113-149.
14. Si, J. Q. 1997. Synergistic effect of enzymes for breadmaking. Cereal Foods World 42:802-807.
15. Sikorski, R. S., and Boeke, J. D. 1991. In vitro mutagenesis and plasmid shuffling: From cloned gene to mutant yeast. Methods Enzymol. 194:302-318.
16. Steel, R. G. D., and Torrie, J. H. 1960. Pages 107-109 in: Principles and Procedures of Statistics. McGraw-Hill: New York.
17. 7 C12N15/09.