Volume 4, Number 3 (fall 2000)                   JCPP 2000, 4(3): 79-87 | Back to browse issues page


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Shahedi M, Mansouri B. Effects of α-Amylase Activity on Macaroni Cooking Quality. JCPP. 2000; 4 (3) :79-87
URL: http://jcpp.iut.ac.ir/article-1-103-en.html

Abstract:   (9673 Views)

Macaroni is a food product generally considered as one of the paste products. These products are produced from semolina that is, in turn, produced through special processing of milled durum wheat. In order to examine the effect of α-amylase on macaroni quality, three cultivars, namely Yavarous, Zardak and Altar 84, were chosen from each of which some wheat sprouts were prepared and mixed with unsprouted samples to obtain three ranges of falling numbers of 500-1000, 300-350 and 150-200 seconds.

The results from this study specified that the active presence of α-amylase in the samples reduced cooking time and colouring of the macaroni, while small amounts of the enzyme improved the breakage and modulus of elasticity of the samples. The α-amylase enzyme showed no effect on the colour of semolina and the macaroni stickiness. 

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Type of Study: Research | Subject: General

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