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Showing 1 to 2 of 2 for “"bacterial amylase"”.
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The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin
… with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p<0.05 significance level. The physical …
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The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) increased crust and crumb color at all replacement levels, however the use of 25% liquid honey was shown to favorably …