Improvement of bread Quality by Inclusion of Alpha Amylase from Bacillus Licheniformis

Abstract

Amylases have discovered applications in various industries including juice preparing, processing of starch, bread improvement and other maturation forms including malting grain and in baking ventures. In this investigation, amylase extracted from Bacillus licheniformis MTCC 1483 was applied for the preparation of buns and for improvement of bread quality. It was evaluated that maximum loaf volume was obtained by an application of 3.5 unit/Kg flour of amylase at 37°C, pH 7.0 for 30min. Tactile attributes of bread viz. color, taste, flavor and acceptability were additionally upgraded. Thus, the bread prepared by using alpha amylase showed an increase in loaf volume and bread height with better taste and flavor. Overall results showed applicability of alpha amylase in baking industry.