Effect of Fungal α- amylase Enzyme on the Quality of Dough and Toast Bread.

Wheat in the most parts of Iran due to the soil type and climate is not proper to produce good quality bread flour. Control the climate changes and other factors affecting on wheat quality is difficult, so at most of the time the quality of flour is not good and many defects in bread will be observed. One of the most common problem of Iranian wheat bread is low activity of α- amylase enzyme in wheat flour which makes problems in bread industry. One of the way to adjusting is adding fungal amylase to flour. In this study the effect of fungal α- amylase on rheological characteristics of dough measured with Farinograph and specific volume and sensory evaluation has been determined after bread baking. Results showed that adding these enzymes lead to decrease in dough development time, dough stability, water absorption, quality number of Farinograph and increase in degree softening of the dough. Specific volume and total score in sensory evaluation increased in comparison with the control bread. In this research, 5 ppm of α-amylase selected as the best treatment after measuring by falling number.