Abstract
Amylase inhibitor in flour and in breads and cakes made of flour was investigated. The flour products obtained by a strong heat treatment showed less activity of the amylase inhibitor. There was no amylase inhibitor in most of the outer part of the loaf, whereas more than half of the active inhibitors in flour was found to remain in pancake.
The potency of amylase inhibitor in dough was shown to decrease in proportion with the time of baking in an oven.
