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Prof. Ashraf Mahdy Abd El-Hameid Sharoba :: Publications:

Improve the quality of English Cake by using of some Enzymes
Authors: Sharoba A.M.; Morsy M.K. ; Al-Refia Y.A
Year: 2018
Keywords: Ukrainian wheat, α- amylase, Rheological, chemical composition; microbiological examination, English cake.
Journal: 4th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, Moshtohor and Hurghada, 4-7 April 2018, Egypt
Volume: 1
Issue: 1
Pages: 287-297
Publisher: Not Available
Local/International: International
Paper Link: Not Available
Full paper Ashraf Mahdy Abd El-Hameid Sharoba_4th-ICBAA-2018--BOOK--315-325.pdf
Supplementary materials Not Available

Bakeries occupy an important position in human nutrition locally and globally. Given the gap between production and consumption, governments are importing wheat from different countries. Ukrainian wheat is therefore the most widely used wheat in Egypt and Iraq. In order to match their characteristics with the local concessions, whether Egyptian or Iraqi.The study investigated the use of Ukrainian wheat in the production of 72% flour for the manufacture of English cake. The study also included the evaluation of some enzyme enhancers, which included α- amylase (0.3%) and glucose oxidase (0.1%). The study also examined the characteristics of the English cake in terms of (chemical composition, gluten, rheology, textures, staling, microbiology, sensory) during the storage period of 12 days at 25 ± 1 ° C. The results showed a clear and noticeable improvement of all technological characteristics under study, the most important of which was the increase of the validity period to reach 12 days for the English cake compared to the sample (control). Therefore, the study recommends the use of the following α-amylase, commercial glucose oxidase in the manufacture of some bakery products.

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