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 yang
dievaluasi oleh mixolab, alveograph dan farinograph. Sifat sensori dari betifore siap dengan berbagai tingkat protease
enzim 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. Adonan
indeks toleransi tidak terpengaruh dengan memperlakukan tepung
dengan 25 ppm enzim protease namun; di tingkat bawah protease
enzim indeks toleransi adonan meningkat sebesar 12,5-37,5%. Tingkat pelunakan meningkat dengan memperlakukan gandum
tepung dengan enzim protease. Betifores siap dengan
enzim protease 25 ppm memiliki skor yang lebih tinggi rata-rata untuk
semua sensorik
sifat dan sifat fisik (lebar, rasio penyebaran dan faktor menyebar) kecuali ketebalan dibandingkan dengan kontrol betifore.