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What is Alpha-Amylase and Bread Quality Factors about?

This document discusses a study that evaluated the influence of different climatic conditions on alpha-amylase activity levels in wheat samples and various bread quality parameters. Three wheat varieties grown in three locations over three years were analyzed. Results showed that wheat harvested in 2013, which had excessive rainfall, exhibited the highest alpha-amylase activity levels and lowest peak viscosity. Wheat harvested in 2012, which had the most days above 30°C and 35°C, showed the lowest alpha-amy

Author

james gabriello

Language

EN