Staff Members - Benha University
Improve the quality of English Cake by using of some Enzymes
4th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Moshtohor and Hurghada, 4-7 April 2018, Egypt • 2018
Publication Information
Authors
Sharoba A.M.; Morsy M.K. ; Al-Refia Y.A
Keywords
Ukrainian wheat, α- amylase, Rheological, chemical composition; microbiological examination,
English cake.
Journal
4th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Moshtohor and Hurghada, 4-7 April 2018, Egypt
Publisher
Not Available
Volume
1
Issue
1
Pages
287-297
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
Bakeries occupy an important position in human nutrition locally and globally. Given the gap between
production and consumption, governments are importing wheat from different countries. Ukrainian wheat is
therefore the most widely used wheat in Egypt and Iraq. In order to match their characteristics with the local
concessions, whether Egyptian or Iraqi.The study investigated the use of Ukrainian wheat in the production of
72% flour for the manufacture of English cake. The study also included the evaluation of some enzyme enhancers,
which included α- amylase (0.3%) and glucose oxidase (0.1%). The study also examined the characteristics of the
English cake in terms of (chemical composition, gluten, rheology, textures, staling, microbiology, sensory) during
the storage period of 12 days at 25 ± 1 ° C. The results showed a clear and noticeable improvement of all
technological characteristics under study, the most important of which was the increase of the validity period to
reach 12 days for the English cake compared to the sample (control). Therefore, the study recommends the use of
the following α-amylase, commercial glucose oxidase in the manufacture of some bakery products.
production and consumption, governments are importing wheat from different countries. Ukrainian wheat is
therefore the most widely used wheat in Egypt and Iraq. In order to match their characteristics with the local
concessions, whether Egyptian or Iraqi.The study investigated the use of Ukrainian wheat in the production of
72% flour for the manufacture of English cake. The study also included the evaluation of some enzyme enhancers,
which included α- amylase (0.3%) and glucose oxidase (0.1%). The study also examined the characteristics of the
English cake in terms of (chemical composition, gluten, rheology, textures, staling, microbiology, sensory) during
the storage period of 12 days at 25 ± 1 ° C. The results showed a clear and noticeable improvement of all
technological characteristics under study, the most important of which was the increase of the validity period to
reach 12 days for the English cake compared to the sample (control). Therefore, the study recommends the use of
the following α-amylase, commercial glucose oxidase in the manufacture of some bakery products.