The application of moderate temperature α-amylase in bread making

We measured the activity of moderate temperature α-amylase by the QB-T1803-1993.The activity was 2465.9u/mL.The properties of moderate temperature α-amylase were studied based on the result of the enzyme activity.The result showed that the optimum temperature of the α-amylase was 60 ℃,and the optimal pH was 6.0.According to the properties of the moderate temperature α-amylase,we discussed the feasibility about moderated temperature α-amylase as a bread baking additives.In Rheology,the hardness was the important symbol of the aging of steamed bread.Therefore,we studied the relation between the hardness of the bread and the addition of α-amylase.The result showed the α-amylase had positive effect in slowing down bread stalling.In the range of 0.5~1.5 ml/100g flour,moderate temperature α-amylase could obviously increase the specific volume of bread,reduce the hardness of bread skin and bread crumbs,improve the baking quality of bread.