ABSTRACT
The nephelometric measurement of α-amylase activity using the Perkin-Elmer Model 191 Grain Amylase Analyzer is a relatively new and rapid method for measuring the activity of this enzyme in cereal grains and their products. Two factorial experiments were designed to study factors related to new procedures developed to extend use of the method to yeast doughs. Factors that did not seem to affect enzyme activity were sample weight, extraction time, and enzyme stability during 24 h. Factors that did affect measurement of enzyme activity were substrate preparation and mode of the instrument. A procedure was developed to study changes in the α-amylase activity in fermenting and baking yeast dough.
