THE INFLUENCE OF ASOCIATED SUPPLEMENT OF ALFA AMYLASE AND XYLANASE ON THE RHEOLOGY OF DOUGH CONCEARNING ITS CONSTITOGRAPHICAL PARAMETERS
Keywords:
α-amylase, xylanase, constituating parametersAbstract
In this paper we determined the influence of associated supplement of alfa amylase
and xylanase on the rheology of dough concearning its constitographical
parameters : maximum pressure (Pr max), (mb) and the absorbed water (Wa), %.
The analysis on the consistograph were conducted for constant hydration at the
consistency of 500 UF. Determinations were made on 4 types of flour and optimal
dosages were found for each enzyme, after which we prepared the optimal dosage of
the enzymes in the compund for flour F1 and F2 : P1-840000 U. SKB/100 kg flour
+8100 U. FXU /100 kg flour, P2-840000 U. SKB/100 kg flour+16200 U. FXU, /100
kg flour , P3-840000 U. SKB/100 kg flour+24300 U. FXU/100 kg flour , and for
F3 and F4 thus: P1-280000 U. SKB/100 kg flour +8100 U. FXU /100 kg flour, P2-
280000 U. SKB/100 kg flour+16200 U. FXU/100 kg flour, P3-280000 U. SKB/100
kg flour+24300 U. FXU/100 kg flour. Fungous α-amylase and xylanase were used in
these concentrations to establish which one is more apropriate to be added in flour
to obtain superior quality of bread: finer texture of the crumb, prolongation of the
freashn.
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