QUALITY OF SOME BAKERY PRODUCTS AND ITS RELATION TO ENZYME ACTIVITY

Abstract

Bread is the main source of energy in the diet of many people all over the world, especially in developing countries. The quality of bread depends on the quality of wheat flour, which is strongly affected by the activity of endogenous enzymes. On the other hand, consumers demand bread with better quality and shelf life. The bread industry faces some technological problems including bread staling, which is responsible for losing large amount of bread. The technology of dough freezing is widely used to reduce the economic losses resulting from bread staling, providing fresh bakery products for the consumers at any time of the day. The quality attributes of bread produced from frozen dough are strongly affected by dough formulation, freezing rate, storage time, thawing conditions. Malt flour (MF) is one of the preferred natural improvers as it has a positive impact on the technological, nutritional and sensory characteristics of bread. The objective of the present work was to shed light on the relationship between the enzymatic activity and the quality characteristics of both pan bread produced from frozen dough, as well as balady bread prepared from wheat flour with 82% extraction (control), and its blends with wheat MF with 1 and 2% levels as dough improver.