Protease enzyme was added to wheat

Protease enzyme was added to wheat flour at different levels. The rheological properties of betifore dough were evaluated by mixolab, alveograph and farinograph. Sensory properties of betifore prepared with different levels of protease enzyme were evaluated. Physical properties of betifore prepared with 25 ppm protease enzyme were also evaluated. Treating wheat flour with 25 ppm protease enzyme reduced mixolab stability. Treating wheat flour with 25 ppm protease enzyme reduced deformation energy from 229×10-4 to 142×10-4 Joule. Incorporation of protease enzyme up to 25 ppm level in dough lead to increase in the values of farinograph dough weakening from 110 to 150 Barbender Units. The dough tolerance index was not affected by treating flour with 25 ppm protease enzyme however; at lower levels of protease enzyme the dough tolerance index was increased by 12.5 − 37.5%. Degree of softening was increased by treating wheat flour with protease enzyme. Betifores prepared with 25 ppm protease enzyme had higher mean scores for all sensory properties and physical properties (width, spread ratio and spread factor) except thickness compared to control betifore.

Hasil (Bahasa Indonesia) 2:

Enzim protease telah ditambahkan ke tepung terigu pada tingkat yang berbeda. Sifat reologi adonan betifore dievaluasi oleh mixolab, alveograph dan farinograph. Sifat sensori dari betifore siap dengan berbagai tingkat enzim protease dievaluasi. Sifat fisik betifore siap dengan enzim protease 25 ppm juga dievaluasi. Mengobati tepung terigu dengan enzim protease 25 ppm berkurang stabilitas mixolab. Mengobati tepung terigu dengan 25 ppm enzim protease energi berkurang deformasi dari 229 × 10-4 untuk 142 × 10-4 Joule. Penggabungan protease enzim sampai tingkat 25 ppm dalam adonan menyebabkan peningkatan nilai-nilai farinograph adonan melemahnya 110-150 Unit Barbender. Indeks toleransi adonan tidak terpengaruh dengan memperlakukan tepung dengan 25 ppm enzim protease namun; di tingkat bawah enzim protease indeks toleransi adonan meningkat sebesar 12,5-37,5%. Tingkat pelunakan meningkat dengan memperlakukan tepung terigu dengan enzim protease. Betifores siap dengan enzim protease 25 ppm memiliki skor yang lebih tinggi rata-rata untuk semua properti sensorik dan sifat fisik (lebar, rasio penyebaran dan faktor menyebar) kecuali ketebalan dibandingkan dengan kontrol betifore.