Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2017 2017-06-01 2017-06-01 OPTIMIZATION OF ALPHA AMYLASE FOR BETTER DOUGH PREPARATION 1272 1275 EN Flory Shobana Maria Flory Shobana Maria Ranjithkumar Rajamani Ranjithkumar Rajamani Dinesh Bheeman Dinesh Bheeman Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries. The present study mainly focused on screening of amylase producing Bacillus subtilis, production by solid-state fermentation using rice straw and banana pseudo stem and its optimization for amylase activity in dough preparation, effect on bread making and analysis of bread quality. Maximum production of amylase was obtained after 24hrs of incubation. The optimum pH for enzyme activity was found to be at pH 7 and the optimum temperature for the activity was found to be at the range of 30 – 70oC. The combination of 0.8g yeast and 300 U of amylase gave better results than enzyme alone for the better dough preparation.
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