Dough Rheology and Statistical Correlation - Sinani, Abdyl;Malko, Sonila;Seferi, Elton
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The influence of _-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of _-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. _-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.

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Produktbeschreibung
The influence of _-amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of _-amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. _-amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins.
Autorenporträt
I am Abdyl Sinani and in 1963 - 1967 I graduated for Industrial Chemistry at faculty of Natural Sciences, University of Tirana, Albania. Currently I hold scientific titles "Professor" and "Doctor" (Prof. Dr.). Nowadays I work as lector at Agricultural University of Tirana and adviser at National Food Authority in Albania.