Abstract:
This paper aims to outline the opportunities of use and the tendencies
of improving the rheological properties of the dough obtained from flours
with a low content of α-amylase induced by the addition of some enzymatic
products provided by S.C. Enzymes & Derivates, Romania. The low level of
α-amylase in the wheat especially supposes a supplementation of flour with
this enzyme, which has two functions in the process of bread making: on the
one hand, it continually provides fermentable sugars for yeast and at the
same time it produces carbon dioxide, and on the other hand, it contributes
to the improvement of dough properties and leads to a higher bread quality.
Therefore, this paper has used four different enzymatic products, which
contain α-amylase from different sources, such as malt flour and moulds such
as Aspergillus oryzae. The effect of the addition induced through adding
various improvers was analyzed through the value of the falling number
index of the sample flour but also through the evolution of the dough
rheological properties measured with the lab device Promylograph T3. As a
result of the experiments carried on, it was noticed that the falling number
decreases up to the optimum value of 250 seconds starting with doses of
about 100g/100kg added enzymatic product. A stronger effect of optimizing
the falling number was seen in the case of improvers which contain enzymes
from malt flour (cereals).
