Abstract
Amylase preparations commonly applied in wheat bread making containing different types of amylase from various microbial sources were investigated. Amylases being responsible for the amylolytic activity were identified and quantified. A low to medium residual amylolytic activity was found in the bread crumbs containing bacterial alpha-amylase, maltotetraogenic amylase and maltogenic alpha-amylase. Changes for glucose, maltose and higher maltooligosaccharides were observed during storage.
| Date of Completion | 27 Jul 2021 |
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| Original language | English |
| Awarding Institution |
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| Supervisor | Katharina Scherf (Supervisor) |