naa a22 4500 510725414 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-0986-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0986-3 Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming [Elektronische Daten] [Victoria Ananingsih, Jing Gao, Weibiao Zhou] Green tea extract (GTE) was fortified into steamed bread as a functional ingredient to enhance its nutritional values. However, GTE might inhibit α-amylase activity and interact with gluten proteins, causing adverse effects on dough development and final loaf volume. This research investigated the effects of GTE and fungal alpha-amylase (FAA) on rheofermentometer characteristics, dough inflation parameters, and the specific volume of both dough and steamed bread. Rheofermentograph showed that the fortification of GTE did not affect the gassing power of yeast while it slightly inhibited the activity of FAA. Fortification of GTE at the level of 1.0% decreased the dough inflation parameters and the specific volume of steamed bread. On the other hand, fortification of 60ppm FAA enhanced the dough inflation parameters and increased the specific volume of steamed bread. Addition of 60ppm FAA was able to fully compensate for the reduction of specific volume caused by the addition of 1.0% GTE. Fortification of 0.50% GTE produced steamed bread whose specific volume was not significantly different from that without GTE. Springer Science+Business Media New York, 2012 Steamed bread nationallicence Green tea extract nationallicence Fungal alpha-amylase nationallicence Rheofermentometer nationallicence Dough inflation nationallicence Specific volume nationallicence Ananingsih Victoria Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore, Singapore aut Gao Jing Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore, Singapore aut Zhou Weibiao Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore, Singapore aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3400-3411 1935-5130 6:12<3400 2013 6 11947 https://doi.org/10.1007/s11947-012-0986-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0986-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ananingsih Victoria Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore, Singapore aut NATIONALLICENCE 700 1- Gao Jing Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore, Singapore aut NATIONALLICENCE 700 1- Zhou Weibiao Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, 117543, Singapore, Singapore aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3400-3411 1935-5130 6:12<3400 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer