Effect of Adding Lipase and Ovalette Improver on Rheological Properties, Sensory Evaluation and Storage Stability of Loaf


This study is Conducted to know the effect of addition 20, 40 and 60 unit /ml from partial purified lipase of germinated soy bean and different concentrations of improved Ovalette 0.25 and 0.50 and 0.75% on the rheological properties of dough and sensory evaluation and shelf life for experimental loaf. The results showed that there were significant differences between the mean of water absorption the ratios showed that the concentration of 40 Unit/ml of enzyme and 0.75% improver give highest absorption of water with significant of moral 61.7 and 59.9% respectively, while the stability period increased to 9.6 and 9.9 minutes at a concentration of 20 to 40 unit/ ml of enzyme and 13.3 and 11.6 minutes at a concentration of 0.50 and 0.75% improver with significant differences. The average values of maturity period of the dough increased with increasing concentration of the enzyme 20 and 40 unit /ml of enzyme with significant marks of sensory evaluation ,it is found that the best treatment was when add lipase of 20 unit and 0.5 % Ovalette, the final marks were 94 and 95 % respectively. It has been noticed that the values of volume of sediment in the crumb aqueous suspended absorption power and crumb moisture, all reduced gradually with the increasing of loaf storage time .While the moisture content of crust was increased. The effect of adding enzyme and improver Ovalette was positive for all concentrations.