The influence of different types of amylase on the bread dough determined through alveographic method

This study presents the action of α, β and γ amylase on bread dough. The determination of the rheological characteristics of the dough is obtained by alveographic method. Addition of amylase enzymes in bakery products results in larger loaf volume, also the effect of amylase on the bread volume improvement results from redistribution of water from the gluten phase that gives the gluten more extensibility. In the presence of amylase the fermentable sugars from the dough increase, due to the hydrolysis of starch and thus ensure the formation of enough gas in the final dough fermentation and in the first part of the baking