Potential of fungal thermostable alpha amylase enzyme isolated from Hot springs of Central Anatolia (Turkey) in wheat bread quality

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

“…Another explanation could be the fact that a larger amount of fiber due to the LGF addition led to a decrease in the bread's ability to retain gases in the dough matrix [59]. A denser pore distribution can be attributed to an increase in the quantity of enzymes from the dough, which had the effect of influencing the fermentation stage because the enzymes hydrolyzed the starch into fermentable sugars that were later used by yeast [60]. This led to the release of a larger amount of CO 2 and a denser distribution of pores.…”

A study to clarify whether sunn pest (Eurygaster integriceps) increases amylase activity in wheat

“…Since no sugar is added to the typical bread recipes used in Middle Eastern countries, such as Turkey, the yeast produces gas by utilizing the glucose produced by the enzymatic breakdown of starch. Therefore, the presence of sufficient amylase in bread wheat flour has an extremely important and vital role in bread-making technology [ 25 ]. Because amylase enzymes used in the baking industry have been extensively reported as anti-staling and flour standardizing agents.…”

“…Low diastase activity leads to insufficient utilization of sugars by yeast cells, resulting in low bread volume. When the diastase activity of the flour is so high, the porous structure of the crumb is disrupted, the crumb becomes sticky and the volume of the bread is also low [ 25 ].…”

“…It is well known throughout the world that wheat that does not receive sufficient rainfall prior to harvest has insufficient amylase activity. For example, the wheats grown in Turkey and the flours obtained from these wheats generally have insufficient amylase activities for bread-making [ 27 ] (FN values of 30 different wheat varieties were between 384 and 499 s) [ 28 ], (FN values of 15 different wheat varieties were between 376 and 759 s) [ 25 ], (FN values were 317–348 s). For this reason, amylase preparations and/or malt flour are widely used as bread additives in bread-making to compensate for the lack of amylase activity in wheat [ 27 ].…”

“…The high FN of the wheat cultivars indicated that the amylase activities were not suitable for bread-making, and α-amylase enzyme preparation had to be added externally to the bread formulation [ 25 , 27 ]. However, the increase in amylase activity of SPDW will reduce the use of amylase preparations in breads to be made from these wheats.…”