Miller Magazine Issue: 124 April 2020

63 COVER STORY MILLER / APRIL 2020 Enzymes Currently enzymes also play an important role in bak- ing technology due to its natural origin (Aleid, 2015). The amylases are responsible to hydrolyze the dam- aged starch. α -amylases contribute to crust color and freshness. The optimum amount of used enzyme de- pends on the flour amylases activity and on the bread making process as well as on the desired softness. According to Aleid (2015), the highest white Arabic bread quality was obtained from addition of 0.5% AG, 2% MG and 0.025% alpha-amylase combination and 1% AG, 0.5% MG and 0.025% alpha-amylase combination. Maltogenic amylase breaks down starch into maltose that useful for yeast. According to Popper and Hamed (2020) maltogenic amylase are especially effective in enhancing the rolling and folding properties of flat- bread during storage. The pentosan content of the wheat flour is about 1.5% and increase as flour extraction increasing. Pentosans contribute significantly to the functional properties of high extraction wheat flour in bread making because of their high water-binding capacity and interaction with proteins, which prevents their aggregation into gluten required for the viscoelastic properties of bread doughs. According to Popper and Hamed (2020) Xy- lanase, reduces the degree of interaction of pentosans with gluten. As a result of adding xylanase to high ex- traction flour increases the extensibility of the dough, facilitating the process, dallying the flatbread staling. References Aleid, S M. & A A AL-Hulaibi & M Abu Ghoush & A A Al-Shathri, 2015, Enhancing arabic bread quality and shelf life stability using bread improvers, J Food Sci Tech- nol, 52(8):4761–477 KÖTEN, M., SATOUF M., EKİCİ H., 2017, The Syrian Bread Production, Production Defects and Prevention Methods, Harran Tarım ve Gıda Bilimleri Dergisi, 21(3): 364-375 Miskelly D. , 2016, Optimisation of End-Product Quality for the Consumer, in Wrigley C. , Batey I. , Miskelly D., Cereal Grains (Second Edition), Woodhead, UK. Morris C. F., 2016, Cereals: Overview of Uses: Accent on Wheat Grain, in in WRIGLEY C., CORKE H., SEETHA- RAMAN K, FAUBION J., ENCYCLOPEDIA OF FOOD GRAINS. (Second Edition), Academic Press. Quail K.J., 2016, Flatbreads of the World, in WRIGLEY C., CORKE H., SEETHARAMAN K, FAUBION J., ENCY- CLOPEDIA OF FOOD GRAINS. (Second Edition), Aca- demic Press. Popper L., and Hamed N., 2020, FLAT BREAD A FAVOR- ITE IN SAUDI ARABIA, World grain, 38(2):22