NDLI: Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

Content Provider	Springer Nature Link
Author	Ananingsih, Victoria K. Gao, Jing Zhou, Weibiao
Copyright Year	2012
Abstract	Green tea extract (GTE) was fortified into steamed bread as a functional ingredient to enhance its nutritional values. However, GTE might inhibit α-amylase activity and interact with gluten proteins, causing adverse effects on dough development and final loaf volume. This research investigated the effects of GTE and fungal alpha-amylase (FAA) on rheofermentometer characteristics, dough inflation parameters, and the specific volume of both dough and steamed bread. Rheofermentograph showed that the fortification of GTE did not affect the gassing power of yeast while it slightly inhibited the activity of FAA. Fortification of GTE at the level of 1.0 % decreased the dough inflation parameters and the specific volume of steamed bread. On the other hand, fortification of 60 ppm FAA enhanced the dough inflation parameters and increased the specific volume of steamed bread. Addition of 60 ppm FAA was able to fully compensate for the reduction of specific volume caused by the addition of 1.0 % GTE. Fortification of 0.50 % GTE produced steamed bread whose specific volume was not significantly different from that without GTE.
Starting Page	3400
Ending Page	3411
Page Count	12
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	6
Issue Number	12
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2012-10-24
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Steamed bread Green tea extract Fungal alpha-amylase Rheofermentometer Dough inflation Specific volume Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
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4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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