Journal of Food, Agriculture and Environment

Vol 7, Issue 2,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of sodium bicarbonate, ascorbic acid and salt on the α-amylase, gelatinization and yeast activity in the production of flat bread


Hanee M. Al-Dmoor 1*, Herzallah Saqer 2, Meshref Al-Lruwaili 3

Recieved Date: 2009-01-15, Accepted Date: 2009-04-04


Making of flat bread necessitates special characteristics in flour and dough. Sodium bicarbonate, vitamin C and salt frequently are used as additives in the production. The study aimed to investigate the influence of these additions on the α-amylase, yeast activity and gelatinization. Four levels of sodium bicarbonate, vitamin C and salt were studied to compare with the no addition treatments. Both sodium bicarbonate and vitamin C alter the pH of dough significantly at P ≤ 0.05 while salt does not. CO2 production during fermentation declined by the addition of tested levels of sodium bicarbonate 21% at 3600 mg/kg level, vitamin C 9.7% at 1500 mg/kg level and salt 37% at 3% level. The α-amylase activity was elevated by lowering falling number about 21% at 3600 mg/kg of sodium bicarbonate and 38% at 1500 mg/kg of vitamin C while gelatinization maximum units enlarged about 60% at 3600 mg/kg of sodium bicarbonate and 52% at 1500 mg/kg of vitamin C. Salt dropped off the activity of α-amylase by mounting of the falling number about 8 at 3% of salt whereas the gelatinization maximum units augmented around 36%. Temperatures in the gelatinization maximum were not altered by the addition of the tested levels but gelatinization temperatures increased from 53 to 54°C by all salt levels and decreased to 51°C by all levels of vitamin C. The α-amylase, yeast activity and gelatinization have a good relationship with pH of the dough.


Flat bread, salt, sodium bicarbonate, ascorbic acid, α-amylase, yeast gas production

Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 2
Category: Food and Health
Pages: 155-158

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