Effect of cereal, fungal and bacterial α‐amylase on the rheological and breadmaking properties of medium‐protein wheats

Optimal levels of cereal malt, fungal and bacterial α‐amylase for baking of medium‐protein flours were found to be 5 ‐ 10. 20 and 0.35 SKB/100 g, respectively. The dough consistency decreased considerably with time, depending on the source and level of α‐amylase. The paste viscosities of the flours were reduced considerably by the cereal malts even at 2.5 SKB/100 g than by the fungal and bacterial α‐amylase used optimally. Satisfactory loaf volumes were obtained with optimised α‐amylase supplements without extraneous sugar in the bread formula. With 0.35 SKB of bacterial α‐amylase, a bread having distinguishably softer texture was obtained as compared to cereal and fungal α‐amylases. Accumulated maltose in the crumb indicated the need for a strain of baker's yeast with an active maltase system to render in situ contribution of α‐amylase supplements more effective.