Document Type : Research Article
Authors
1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
2 Khorasan Razavi Agricultural and Natural Resources Research Center
Abstract
Effect of ascorbic acid and alpha amylase on rheological properties and specific volume of strudel bread was examined. Enzyme in three levels (0,300, 500 ppm) and ascorbic acid in three levels (0,100,200ppm) were used. Strudel was storaged in -17.c for 7 days. The samples thawed and proofed (Relative humidity 70%, temperature 40.c, time 45min) and then baked and specific volume was measured by seed displacement method. Rheological properties of dough were measured by brabender farinograph and extensograph. Rheological results indicated that ascorbic acid increase the dough strength and extensibility of dough .In addition, enzyme and ascorbic acid increase specific volume of strudels .The best samples produced by 200 ppm ascorbic acid and 500 ppm enzyme in combination .
Keywords: Frozen dough – Strudel –Alpha amylase – Ascorbic acid
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