Open AccessIMPROVEMENT OF DOUGH RHEOLOGY AND BREAD QUALITY BY ENZYMES COMBINATION
Author(s) -
Iuliana Banu,
Georgeta Stoenescu,
V. Ionescu
Publication year - 2008
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:793
Subject(s) - food science , wheat flour , falling number , rheology , laccase , aspergillus niger , amylase , phytase , chemistry , mathematics , enzyme , materials science , biochemistry , composite material
In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper's purpose was the
optimization of the brown wheat flour's quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing,
compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.