the double modified corn starch hydrolysis of alpha amylase from aspergillus oryzae) and the acetylation.is a nutritional and technological properties of the additive effective for improving exciting textural and sensory quality of bread.

摘要

the present invention is concerned with the application of amendments to the acetylation with vinyl acetate.the hydrolysis of alpha amylase from aspergillus oryzae) and the double modification of maize starch to improve rheological and physicochemical properties.the viscosity after cooling, and the amylose content of the starches were found to decrease (p 0.05) compared to native starch and moisture.and the absorption of water and oil were found to increase with the changes.these effects were more pronounced with the double modified starch and acetylated starch hydrolyzed in the.the results also show that the acetylated starch has a lower percentage of substitution of the acetylated starch, hydrolysed.this has led to an increase in the resistance to the digestibility with the duration of the preliminary stage of enzymatic hydrolysis and reached 67% after 1 h of hydrolysis stage.the originality of the research object of the present invention is the use of modified starches for the improvement of textural and sensory quality of bread.the modified starches have been added to the formulations of cake at levels of 5% and 10% based on the addition of wheat flour, and compared with the native starch.the addition of 5% concentration of modified starches caused a reduction of the cohesion of the hardness, the adhesion and the masticabilitu00e9 in addition to increasing the volume, height and strength.the appearance of the crust and the colour of the cake baked. these effects were more pronounced for the cake with the acetylated and acetylated starch hydrolysis, hydrolysis.we believe that this discovery is very important and will contribute effectively to the implementation of these new modified starches as an effective additive in industry of cake.