This document summarizes the results of an experiment investigating the effects of different concentrations of Aspergillus oryzae protease on the properties of bread. Bread samples were produced using 0%, 0.05%, 0.1%, and 0.15% concentrations of the protease and were analyzed for whiteness index, texture properties via a three-point bending test, and viscoelastic properties via frequency sweep testing. The whiteness index and elastic modulus increased with higher protease concentrations while hardness decreased, indicating the protease improved bread quality.

1. 37
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5. 41
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6. % ' ( $# )*" + , -( " . /( 0 , -,) "1 ,2 # (1 "
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#1-5 , U VP" (-# /.W !< #
F1-( 0 , , 4 P" ( , -<X " .G.,) , 7 * ( Y , Z' [ E
F2-, 4 P" ( , -<X " .G.( 0 ,,) -#, , (1 "
F3-( , -<X " .G.,) -#, , U ( Z' [ E, 4 P"
0.01
0.01
0.02
0.02
0.03
0.03
0.04
0.04
0.05
0.05
8.64
11.48
14.32
17.16
20.00
8
10
12
14
16
18
20
22
24
DoughViscosity(pa.s)
A: Protease
C: Water Reduction(%)
0.01
0.01
0.02
0.02
0.03
0.03
0.04
0.04
0.05
0.05
0.01
0.01
0.02
0.02
0.03
0.03
0.04
0.04
0.05
0.05
5
10
15
20
25
30
BreakingForce(N)
B: Hemicellulase(%)A: Protease(%)
8.64
11.48
14.32
17.16
20.00
102.00
110.52
119.05
127.57
136.09
5
10
15
20
25
30
BreakingForce(N)
C: Water Reduction(%)E: Baking Time(second)
0.906172
0.994613
0.962209
0.719667
0.888825
0.000 0.250 0.500 0.750 1.000
Dough Viscosity(pa.s)
Breaking Force(N)
Whiteness Index(WI)
Sheet Moisture(%)
Combined
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7. 43
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C: Water Reduction(%) E: Baking Time(s)
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6
SheetMoisture(%)
A: Protease(%)
B: Hemicellulase(%)
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