Dough Rheology and Statistical Correlation: -Amylase Effect, Water Quality and Fiber in Dough Rheology and Statistical Correlation

The influence of ?-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of ?-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. ?-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.