Using of some enzymes to improve quality of some bakery products.

      Аннотация: Wheat industry occupies great importance on map of attention on the trad level as well as at nationally in Egypt and in the world because of its key role in the daily diet of the people. So it is obvious that the increasing interest and take all the ways that will provide a high quality product properties, especially in light distinguish the wheat from the extreme difference in the properties of which is due to many factors. Therefore, this study aimed at improving the Egyptian wheat flour and changing rheological and quality properties of final products by using some of the enzymes. Many information on the use of enzymes in improving the quality of bakery products. Methods of manufacturing and analyzing some bakery products, all this information was discussed in this study.

Ключевые слова: Alpha amylase, bakery products, dough rheology, Enzymes, xylanase, alviograph, mixolab, glucose oxidase.